Mexican Chicken Corn Chowder

Summary
Prep time	20 min
Cook time	10 min
Source	Taste of Home Oct/Nov 1996
Yield / serves	6-8 servings (~2 qts)
Rating	Very good

Ingredients

• 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
• 1/2 cup chopped onion
• 1 to 2 garlic cloves, minced
• 3 tablespoons butter
• 1 cup hot water
• 2 teaspoons chicken bouillon granules
• 1/2 to 1 teaspoon ground cumin
• 2 cups half-and-half cream
• 2 cups (8 ounces) shredded Monterey Jack cheese
• 1 can (14-3/4 ounces) cream-style corn
• 1 can (4 ounces) chopped green chilies, undrained
• 1/4 to 1 teaspoon hot pepper sauce
• 1 medium tomato, chopped
• Minced fresh cilantro, optional

Preparation

In a Dutch oven, brown chicken, onion and garlic in butter until chicken is no longer pink. Add the water, bouillon and cumin; bring to a boil. Reduce heat; cover and simmer for 5 minutes.

Stir in the cream, cheese, corn, chilies and hot pepper sauce. Cook and stir over low heat until the cheese is melted; add tomato. Sprinkle with cilantro if desired.