Mexican Chicken Corn Chowder

Servings: 8

1-1/2 pounds of boneless skinless chicken breasts

½ cup onion, chopped

1 clove garlic or 2 if desired, minced

2 chicken bouillon cube

1-cup hot water

¾ teaspoon ground cumin

2 cups half and half

1 ½ to 2 cups (12 to 16 oz.) Monterey jack cheese, shredded

1 can (16oz) cream style corn, more if desired

1 can (4 oz) green chilies, chopped and drained

½ teaspoon hot pepper sauce more or less as desired

1 medium tomato, chopped

Fresh cilantro or parsley, optional

Cut chicken into bite-size pieces. In a Dutch oven, brown chicken, onion and garlic in butter until chicken is no longer pink. Dissolve the 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 the cheese is melted. Stir in tomato. Serve immediately.

Melanie Koppenaal

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