Southwestern Chicken-Corn Chowder

• 3 Tbsp. butter
• 4 skinless boneless chicken breasts, cut into bite-size pieces (1 1/2 lb.)
• 1 small onion, chopped
• 2 garlic cloves, minced
• 2 c. half-and-half cream
• 2 c. (8-oz.) Monterey Jack cheese, shredded
• 2 (14 3/4-oz.) cans cream-style corn
• 1 (4.5-oz.) can chopped green chiles, undrained
• 1/2 tsp. hot sauce
• 1/4 tsp. salt
• 1 tsp. ground cumin
• 2 Tbsp. chopped fresh cilantro

1. Melt 3 tablespoons butter in a Dutch oven over medium-high heat; add chicken, onion, garlic, and saute 10 minutes.
2. Stir in 2 cups half-and-half and next 6 ingredients; cook over low heat, stirring often, 15-20 minutes.
3. Stir in 2 tablespoons cilantro. Serve immediately.
4. Makes 2 quarts.

butter, chicken breasts, onion, garlic, cream, cheese, creamstyle, green chiles, hot sauce, salt, ground cumin, fresh cilantro

Taken from www.cookbooks.com/Recipe-Details.aspx?id=4899 (may not work)