Mexican Chicken Corn Chowder

By á-170456

Ingredients

• 1 1/2 pounds boneless skinless chicken breasts
• 1/2 cup chopped onion
• 2 garlic cloves minced
• 3 tablespoons butter or margarine
• 2 cubes chicken bouillon
• 1 cup hot water
• 1 teaspoon ground cumin
• 2 cups half-and-half
• 2 cups shredded Monterey Jack cheese
• 1 can cream-style corn - (16 oz)
• 1 can chopped green chiles - (4 oz) undrained
• 1 teaspoon hot pepper sauce
• 1 medium tomato chopped
• fresh cilantro optional

Preparation

Step 1

Cut chicken into bite-size pieces. In a Dutch oven, brown chicken, onion and garlic in butter until chicken is no longer pink.

Dissolve the bouillon in hot water. Add to pan along with cumin; bring to a boil. Reduce heat; cover and simmer for 5 minutes.

Add cream, cheese, corn, chilies and hot pepper sauce. Cook and stir over low heat until the cheese is melted. Stir in tomato.

Serve immediately; garnish with cilantro if desired.

This recipe yields 6 servings.