Mexican Chicken Corn Chowder
|Boneless skinless chicken breasts||1 1⁄2 Pound|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Chicken bouillon cubes||2|
|Hot water||1 Cup (16 tbs)|
|Ground cumin||1 Teaspoon|
|Half and half||2 Cup (32 tbs)|
|Shredded monterey jack cheese||8 Ounce (2 Cups)|
|Canned cream style corn||16 Ounce (1 Can)|
|Canned chopped green chilies||4 Ounce, undrained (1 Can)|
|Hot pepper sauce||1 Teaspoon|
|Tomato||1 Medium, chopped|
Cut chicken into bite-size pieces.
In a Dutch oven, brown chicken, onion and garlic in butter until chicken is no longer pink.
Dissolve 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 cheese is melted.
Stir in tomato.