Mexican Chicken Corn Chowder

• 1 1/2 lb. boneless skinless chicken breast
• 1/2 c. chopped onion
• 1 to 2 garlic cloves, minced
• 3 Tbsp. butter or margarine
• 2 chicken bouillon cubes
• 1 c. hot water
• 1/2 to 1 tsp. ground cumin
• 2 c. half and half cream
• 2 c. (8 oz) shredded Monterey Jack cheese
• 1 can (16 oz) cream style corn
• 1 can (4 oz) chopped green chilies, undrained
• 1/4 to 1 tsp. hot pepper sauce
• 1 med. tomato, chopped
• Fresh cilantro or parsley, optional

1. Cut chicken into bite-size pieces.
2. In a Dutch over, brown chicken, onion and garlic in butter until chicken is no longer pink.
3. Dissolve the bouillon in hot water.
4. Add to pan along with cumin, bring to a boil.
5. Reduce heat; cover and simmer for 5 minutes.
6. Add cream, cheese, corn, chilies, and hot pepper sauce. Cook and stir over low heat until the cheese is melted.
7. Stir in tomato.
8. Serve immediately; garnish with cilantro if desired. Yield: 6-8 servings (2 quarts).

chicken breast, onion, garlic, butter, chicken bouillon cubes, water, ground cumin, cream, shredded monterey jack cheese, cream style corn, green chilies, hot pepper sauce, tomato, fresh cilantro

Taken from www.cookbooks.com/Recipe-Details.aspx?id=141879 (may not work)