Mexican Chicken Corn Chowder

Ingredients

• 1.5 pounds boneless skinless chicken breasts , cut into bite-size pieces
• 0.5 cups chopped onion
• 1 clove garlic , minced
• 3 tablespoons butter
• 2 cubess chicken bouillon
• 1 cup hot water
• 0.75 teaspoons ground cumin
• 2 cups half-and-half cream
• 2 cups shredded Monterey Jack cheese
• 1 can cream-style corn , 14.75 ounce
• 1 can diced green chiles , 4 ounce
• 1 dash hot pepper sauce
• 1 tomato , chopped
• 0.25 bunches fresh cilantro sprigs , for garnish

Instructions

1. 1

   In a Dutch oven, brown chicken, onion, and garlic in butter until chicken is no longer pink.

2. 2

   Dissolve the bouillon in hot water; Pour into Dutch oven, and season with cumin. Bring to a boil. Reduce heat to low, cover, and simmer for 5 minutes.

3. 3

   Stir in cream, cheese, corn, chilies, and hot pepper sauce. Cook, stirring frequently, until the cheese is melted. Stir in chopped tomato. Garnish with cilantro.