Mexican Chicken-Corn Chowder

• 3 Tbsp. butter or margarine
• 1 1/2 lb. (4) chicken breast halves, skinned and boned, cut into bite-sized pieces
• 1 small onion, chopped
• 2 garlic cloves, minced
• 2 c. half and half
• 2 c. Monterey Jack cheese, shredded
• 2 (14 3/4 oz.) cans cream-style corn
• 1 (4.5 oz.) can chopped green chilies (undrained)
• 1/2 tsp. hot sauce
• 1/4 tsp. salt
• 1/2 to 1 tsp. ground cumin
• 2 Tbsp. fresh cilantro, chopped

1. Melt butter in a Dutch oven over medium-high heat.
2. Add chicken, onion and garlic and saut 10 minutes.
3. Stir in next 7 ingredients.
4. Cook over low heat, stirring often, 15 minutes.
5. Stir in 2 tablespoons cilantro.
6. Yield:
7. 2 quarts.
8. Prep:
9. 20 minutes. Cook:
10. 30 minutes.
11. Garnishes:
12. chopped fresh cilantro and Anaheim chile.

butter, chicken, onion, garlic, cheese, creamstyle, green chilies, hot sauce, salt, ground cumin, fresh cilantro

Taken from www.cookbooks.com/Recipe-Details.aspx?id=114989 (may not work)