Mexican Chicken Corn Chowder
Ingredients
* 1 1/2 pounds boneless skinless chicken breasts, cut into bite-size pieces
* 1/2 cup chopped onion
* 1 clove garlic, minced
* 3 tablespoons butter
* 2 cubes chicken bouillon
* 1 cup hot water
* 3/4 teaspoon ground cumin
* 2 cups half-and-half cream
* 2 cups shredded Monterey Jack cheese
* 1 (14.75 ounce) can cream-style corn
* 1 (4 ounce) can diced green chiles
* 1 dash hot pepper sauce
* 1 tomato, chopped
* fresh cilantro sprigs, for garnish (optional)
Directions
1. In a Dutch oven, brown chicken, onion, and garlic in butter until chicken is no longer pink.
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. 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.
Source:allrecipes.com
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