Mexican Chicken Chowder

Submitted by: Shauna Hunt

1 – 1 1⁄2 lbs. boneless skinless chicken
1⁄2 c. chopped onion (can use less)
1-2 garlic cloves, minced
3 Tbsp. butter
2 chicken bouillon cubes
1 c. hot water
1⁄2 - 1 tsp. ground cumin
2 c. half & half
2 c. (8 oz. shredded Monterey jack cheese)
1 c. (16 oz. cream corn)
1 can (4 oz.) chopped green chilies (undrained)
1⁄4 - 1 tsp hot pepper sauce (Tabasco)
1 medium tomato, chopped

Cut chicken into bite size pieces. In a heavy pan, brown chicken, onion
and garlic in butter until chicken is no longer pink. Dissolve the bullion 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
Tabasco. Cook and stir over low heat until cheese is melted. Stir in
tomato. Serve immediately.