Mexican Chicken Corn Chowder

By Pshirley

Ingredients

• 4 chicken breast
• 1 chopped onion
• 1 t minced garlic
• 2 c. half and half
• 2 c monterey jack cheese
• 2-14oz cans cream corn
• 1-10 oz can of rotel
• 1/2 t salt
• 2 t cumin
• 2 T cilantro-chopped

Preparation

Step 1

Microwave chicken about 10 minutes and dice. Saute onion and garlic in butter or oil. Add all ingredients to a soup pan and bring to a boil. Simmer 30 minutes. Serve with chips and salsa.