Mexican Chicken-Corn Chowder

• 3 tablespoons butter or margarine
• 4 skinned and boned chicken breast halves, cut into bite-size pieces (1 1/2 pounds)
• 1 small onion, chopped
• 2 garlic cloves, minced
• 2 cups half-and-half
• 2 cups shredded Monterey Jack cheese
• 2 (14 3/4-ounce) cans cream-style corn
• 1 (4.5-ounce) can chopped green chiles, undrained
• 1/2 teaspoon hot sauce
• 1/4 teaspoon salt
• 1/2 to 1 teaspoon ground cumin
• 2 tablespoons chopped fresh cilantro
• Garnishes: chopped fresh cilantro, Anaheim chile

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

butter, chicken, onion, garlic, shredded monterey, creamstyle, green chiles, hot sauce, salt, ground cumin, fresh cilantro, fresh cilantro

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