Mexican Chicken Corn Chowder - cooking recipe

Ingredients

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 tomatoes, chopped

Preparation

Cut chicken into bite-sized pieces.
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 the cumin; bring to a boil.
Reduce heat; cover and simmer for 5 minutes.
Add cream, cheese, corn, chilies, and Tabasco.
Cook and stir over low heat until the cheese is melted.
Stir in tomato.
Serve immediately; garnish with cilantro if desired.