Mexican Chicken-Corn Chowder

• 3 tablespoons butter or 3 tablespoons margarine
• 4 boneless skinless chicken breast halves, cut into bite-size pieces
• 1 small onion, chopped
• 2 garlic cloves, minced
• 2 cups half-and-half cream
• 2 cups shredded monterey jack cheese
• 2 (15 ounce) cans cream-style corn
• 1 (4 1/2 ounce) can chopped green chilies, undrained
• 1/2 teaspoon hot sauce (I use Tabasco)
• 1/4 - 1/2 teaspoon salt
• 1 teaspoon cumin
• 2 tablespoons chopped fresh cilantro

1. Melt butter in a Dutch oven over medium-high heat; add chicken, onion, and garlic, and saute 10 minutes.
2. Stir in next 7 ingredients; cook over low heat, stirring often, 15 minutes.
3. Stir in 2 tablespoons cilantro.

butter, chicken breast halves, onion, garlic, cream, shredded monterey jack cheese, creamstyle, green chilies, hot sauce, salt, cumin, fresh cilantro

Taken from www.food.com/recipe/mexican-chicken-corn-chowder-27230 (may not work)