Mexican Chicken Corn Chowder

By avaspapa

Ingredients

• 1 1/2 lb. boneless skinless chicken breast
• 1/2 c. chopped onion
• 1 to 2 garlic cloves, minced
• 3 T. butter
• 2 chicken bouillon cubes
• 1 c. hot water
• 1/2 to 1 t. ground cumin
• 2 c. half and half cream
• 2 c. shredded Monterey Jack Cheese
• 1 can (16 oz.) Cream-Style Corn
• 1 can (4 oz.) chopped green chilies, undrained
• 1/4 to 1 t. hot pepper sauce
• 1 medium tomato chopped

Preparation

Step 1

Cut Chicken into bite-sized 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 min. 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.

Note: I omit the chopped tomato and add a can of Rotel Tomatoes.