Mexican Chicken Corn Chowder - cooking recipe

Ingredients

1 1/2 lbs boneless skinless chicken breasts, cut into 1-inch pieces
1/2 cup onion, chopped
1 -2 garlic clove, minced
3 tablespoons butter
2 chicken bouillon cubes
1 cup hot water
1/2 - 1 teaspoon ground cumin
2 cups half-and-half cream
2 cups monterey jack cheese, shredded
1 (14 3/4 ounce) can cream-style corn
1 (4 ounce) can green chilies, chopped & undrained
1/4 - 1 teaspoon hot pepper sauce
1 medium tomatoes, chopped
fresh cilantro, Minced (optional)

Preparation

In a Dutch oven, 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 the cream, cheese, corn, chilies and hot pepper sauce.
Cook and stir over low heat until the cheese is melted.
Stir in tomato.
Serve immediately; sprinkle with cilantro if desired.
Yield: 6-8 servings (2 quarts).