Mexican Chicken Corn Chowder - cooking recipe

Ingredients

1 1/2 lb. boneless skinless chicken breast
1/2 c. chopped onion
1 to 2 garlic cloves, minced
3 Tbsp. butter or margarine
2 chicken bouillon cubes
1 c. hot water
1/2 to 1 tsp. ground cumin
2 c. half and half cream
2 c. (8 oz) shredded Monterey Jack cheese
1 can (16 oz) cream style corn
1 can (4 oz) chopped green chilies, undrained
1/4 to 1 tsp. hot pepper sauce
1 med. tomato, chopped
Fresh cilantro or parsley, optional

Preparation

Cut chicken into bite-size pieces.
In a Dutch over, brown chicken, onion and garlic in butter until chicken is no longer pink.
Dissolve the bouillon in hot water.
Add to pan along with cumin, bring to a boil.
Reduce heat; cover and simmer for 5 minutes.
Add cream, cheese, corn, chilies, and hot pepper sauce. Cook and stir over low heat until the cheese is melted.
Stir in tomato.
Serve immediately; garnish with cilantro if desired. Yield: 6-8 servings (2 quarts).