Mexican Chicken Corn Chowder

== Description ==
Contributed by Catsrecipes Y-Group
* Yield: about 8 servings
== Ingredients ==
* 1½ pounds chicken breasts, no skin, no bone
* ½ cup chopped onion
* 2 cloves garlic — minced
* 3 tablespoons butter or margarine
* 2 chicken bouillon cubes
* 1 cup hot water
* ½ teaspoon ground cumin
* 2 cups half and half — or light cream
* 2 cups Monterey jack cheese — shredded
* 16 ounces cream-style corn
* 4 ounces canned chopped green chiles — undrained
* ¼ teaspoon hot pepper sauce — or to taste
* 1 medium tomato — chopped
== Directions ==
# 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.
# Serve immediately.
Category:Cathy's Recipes
Category:Mexican Soups
Category:Chowder Recipes
Category:Chicken breast Recipes
Category:Milk and cream Recipes
Category:Jack cheese Recipes
Category:Corn Recipes
Category:Chile pepper Recipes
Category:Tomato Recipes