Mexican Chicken Corn Chowder

Description

Contributed by Catsrecipes Y-Group

• Yield: about 8 servings

Ingredients

• 1½ pounds chicken breasts, no skin, no bone
• ½ cup chopped onion
• 2 cloves garlic — minced
• 3 tablespoons butter or margarine
• 2 chicken bouillon cubes
• 1 cup hot water
• ½ teaspoon ground cumin
• 2 cups half and half — or light cream
• 2 cups Monterey jack cheese — shredded
• 16 ounces cream-style corn
• 4 ounces canned chopped green chiles — undrained
• ¼ teaspoon hot pepper sauce — or to taste
• 1 medium tomato — chopped

Directions

1. Cut chicken into bite-size pieces.
2. In a dutch oven, brown chicken, onion, and garlic in butter until chicken is no longer pink.
3. Dissolve bouillon in hot water.
4. Add to pan along with cumin; bring to a boil.
5. Reduce heat, cover, and simmer for 5 minutes.
6. Add cream, cheese, corn, chilies, and hot pepper sauce.
7. Cook and stir over low heat until cheese is melted.
8. Stir in tomato.
9. Serve immediately.