Mexican Chicken Corn Chowder

Mexican Chicken Corn Chowder

1.5 lbs boneless skinless chicken breast

1/2 C chopped onion

1-2 garlic cloves, minced

3 TBSP butter

2 chicken boullion cubes dissolved in 1 C hot water ( or you can use 1 C chicken broth)

1 tsp ground cumin

2C half & half

2C (8oz) shredded monterrey jack cheese

1 can cream style corn (16 oz)

1 can chopped green chiles undrained 4 oz

1/4 tsp hot pepper sauce

1 medium tomato, chopped

Cut chicken into bite-sized pieces. Brown chicken, onion & garlic in butter until chicken is no longer pink. Add bouillon water to pan w/cumin; bring to a boil.

Reduce heat, cover and simmer for 5 min. Add half&half, cheese, corn, chilies, and hot pepper sauce. Cook & stir over low heat until the cheese is melted.

Stir in tomato. Serve immediately; garnish with cilantro or parsley if desired.

Serves 6 -8