Mexican Chicken Corn Chowder

• 1 1/2 lb. boneless skinless chicken breasts
• 1/2 c. onions, chopped
• 1 to 2 garlic cloves, minced
• 3 Tbsp. butter or margarine
• 1 c. chicken broth
• 1/2 to 1 tsp. ground cumin
• 2 c. half and half cream
• 2 c. Monterey Jack cheese, shredded
• 1 (16 oz.) can cream-style corn
• 1 (4 oz.) can chopped green chilies
• 1/4 to 1 tsp. hot pepper sauce (optional)
• 1 medium tomato, chopped
• fresh cilantro

1. Cut chicken; brown with onion and garlic in butter.
2. Add broth and cumin and bring to a boil.
3. Reduce heat; cover and simmer for 5 minutes.
4. Add cream, cheese, corn, chilies and hot pepper sauce.
5. Cook and stir over low heat until cheese is melted. Stir in tomato and garnish with cilantro.
6. Serve immediately.

chicken breasts, onions, garlic, butter, chicken broth, ground cumin, cream, cheese, creamstyle, green chilies, hot pepper sauce, tomato, fresh cilantro

Taken from www.cookbooks.com/Recipe-Details.aspx?id=50160 (may not work)