Mexican Chicken Corn Chowder

• 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
• 1/2 cup chopped onion
• 3 tablespoons butter
• 1 to 2 garlic cloves, minced
• 1 cup hot water
• 2 teaspoons chicken bouillon granules
• 1/2 to 1 teaspoon ground cumin
• 2 cups half-and-half cream
• 2 cups shredded Monterey Jack cheese
• 1 can (14-3/4 ounces) cream-style corn
• 1 can (4 ounces) chopped green chiles, undrained
• 1/4 to 1 teaspoon hot pepper sauce
• 1 medium tomato, chopped
• Optional: Minced fresh cilantro and fried tortilla strips

1. In a Dutch oven, brown chicken and onion in butter until chicken is no longer pink. Add garlic; cook 1 minute longer. Add the water, bouillon and cumin; bring to a boil. Reduce heat; cover and simmer for 5 minutes.
2. Stir in the cream, cheese, corn, chiles and hot pepper sauce. Cook and stir over low heat until cheese is melted; add tomato. If desired, top with cilantro and tortilla strips.

chicken breasts, onion, butter, garlic, water, chicken bouillon granules, ground cumin, cream, shredded monterey, creamstyle corn, green chiles, hot pepper, tomato, fresh cilantro

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