Mexican Chicken-corn Chowder

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 3 tablespoons butter or 3 tablespoons margarine
• 4 boneless skinless chicken breast halves, cut into bite-size pieces
• 1 small onion, chopped
• 2 garlic cloves, minced
• 2 cups half-and-half cream
• 2 cups shredded monterey jack cheese
• 2 (15 ounce) cans cream-style corn
• 1 (4 1/2 ounce) can chopped green chilies, undrained
• 1/2 teaspoon hot sauce (i use tabasco)
• 1/4-1/2 teaspoon salt
• 1 teaspoon cumin
• 2 tablespoons chopped fresh cilantro

Recipe

• 1 melt butter in a dutch oven over medium-high heat; add chicken, onion, and garlic, and saute 10 minutes.
• 2 stir in next 7 ingredients; cook over low heat, stirring often, 15 minutes.
• 3 stir in 2 tablespoons cilantro.