Mexican Chicken Corn Chowder

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 1 1/2 lbs boneless skinless chicken breasts
• 1/2 cup chopped onion
• 1 -2 clove garlic, minced
• 3 tablespoons butter
• 2 chicken bouillon cubes
• 1 cup hot water
• 1/2-1 teaspoon ground cumin
• 2 cups half-and-half
• 2 cups shredded monterey jack cheese
• 1 (16 ounce) can cream-style corn
• 1 (4 ounce) can chopped green chilies, undrained
• 1/4-1 teaspoon tabasco sauce
• 1 medium tomato, chopped

Recipe

• 1 cut chicken into bite-sized pieces.
• 2 in a dutch oven, brown chicken, onion, and garlic in butter until chicken is no longer pink.
• 3 dissolve the bouillon in hot water.
• 4 add to pan along with the cumin; bring to a boil.
• 5 reduce heat; cover and simmer for 5 minutes.
• 6 add cream, cheese, corn, chilies, and tabasco.
• 7 cook and stir over low heat until the cheese is melted.
• 8 stir in tomato.
• 9 serve immediately; garnish with cilantro if desired.