MEXICAN CHICKEN CORN CHOWDER

By gaster16

Ingredients

• 1-1/2 lbs. boneless skinless chicken breasts
• 1/2 cup chopped onion
• 1 to 2 garlic cloves, minced
• 3 tablespoons butter or margarine
• 2 chicken bouillon cubes
• 1/2 to 1 teaspoon ground cumin
• 2 cups half and half cream
• 2 cups ( 8 ounces) Monterey jack cheese
• 1 can (16 ounces) cream style corn
• 1 can (4 ounces) chopped green chilies, undrained
• 1/2 to 1 teaspoon hot pepper sauce
• 1 medium tomato, chopped

Preparation

Step 1

Cut chicken into bite size pieces. In 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.