Excellent Mexican Chicken Corn Chowder

• 2 chicken bouillon cubes
• 1 cup hot water
• 4 tablespoons butter
• 2 -3 boneless skinless chicken breasts, cut into small bite size pieces
• 1 small onion, chopped
• 2 -3 garlic cloves, diced
• 14 cup bell pepper, chopped
• 1 teaspoon cumin
• 12 teaspoon Mexican oregano
• 2 (14 3/4 ounce) cans creamed corn
• 4 cups frozen corn
• 1 -2 cup water
• 2 cups half-and-half
• 1 cup jalapeno jack cheese, grated
• 1 cup monterey jack cheese, grated
• 1 dash Mexican hot sauce

1. Add the chicken bouillon cubes to the cup of hot water and set aside to melt.
2. In a Dutch oven, melt the butter and then add the chicken, onion, galic, and bell pepper.
3. Saute until the chicken is no longer pink.
4. Add the cumin and oregano.
5. Add the tomatoes and green chilis.
6. Add the creamed and frozen corn.
7. Add the water with the bouillon cubes, plus add the 1 to 2 cups of additional water depending how brothy you want it.
8. Heat on medium until bubbling.
9. Simmer for 10 minutes.
10. Add the half and half and heat to simmer.
11. Do not boil.
12. When the soup is hot, add both cheeses a hand full at a time to melt.
13. Add hot sauce if you want more heat.

chicken bouillon cubes, water, butter, chicken breasts, onion, garlic, bell pepper, cumin, oregano, corn, frozen corn, water, jack cheese, cheese, hot sauce

Taken from www.food.com/recipe/excellent-mexican-chicken-corn-chowder-471694 (may not work)