Mexican Chicken Corn Chowder recipe

6 servings

1 1/2 pounds boneless skinless chicken breasts, cut into bite-size pieces

1/2 cup chopped onion

1 clove garlic, minced

3 tablespoons butter

2 cubes chicken bouillon

1 cup hot water

3/4 teaspoon ground cumin

2 cups half-and-half cream

2 cups shredded Monterey Jack cheese

1 (14.75 ounce) can cream-style corn

1 (4 ounce) can diced green chiles

1 dash hot pepper sauce

1 tomato, chopped

fresh cilantro sprigs, for garnish (optional)

In a Dutch oven, brown chicken, onion, and garlic in butter until chicken is no longer pink.

Dissolve the bouillon in hot water; Pour into Dutch oven, and season with cumin.

Bring to a boil.

Reduce heat to low, cover, and simmer for 5 minutes.

Stir in cream, cheese, corn, chilies, and hot pepper sauce.

Cook, stirring frequently, until the cheese is melted.

Stir in chopped tomato.

Garnish with cilantro.