Mexican Chicken Corn Chowder

Name: Mexican Chicken Corn Chowder
Total time: 55
Yield: 8
Ingredients: 1.5 pounds boneless skinless chicken breasts, cut into bite-size pieces; 0.5 cup chopped onion; 1 clove garlic, minced; 3 tablespoons butter; 2 cubes chicken bouillon; 1 cup hot water; 0.75 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; 0.25 bunch fresh cilantro sprigs, for garnish

Recipe by Jeanne Jones from allrecipes.com

Dinner 55 Mins.

Ingredients

8 servings

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1.5 pounds boneless skinless chicken breasts, cut into bite-size pieces
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0.5 cup chopped onion
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1 clove garlic, minced
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3 tablespoons butter
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2 cubes chicken bouillon
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1 cup hot water
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0.75 teaspoon ground cumin

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2 cups half-and-half cream
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2 cups shredded Monterey Jack cheese
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1 (14.75 ounce) can cream-style corn
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1 (4 ounce) can diced green chiles
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1 dash hot pepper sauce
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1 tomato, chopped
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0.25 bunch fresh cilantro sprigs, for garnish

Instructions

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.