Mexican Chicken Corn Chowder

Ingredients

• 1 1/2 pound(s) boneless skinless chicken breasts
• 1/2 cup(s) onion
• 1-2 clove(s) garlic minced
• 3 tablespoon(s) butter or margarine
• 2 cube(s) chicken bouillon
• 1 cup(s) hot water
• 2 cup(s) half-and-half
• 2 cup(s) monterey-jack cheese shredded
• 1 can(s) 16 oz cream style corn
• 1 can(s) 4 oz chopped green chilies
• 1/4 - 1 teaspoon(s) hot pepper sauce
• 1 medium tomato diced
• 1 - 1 1/2 teaspoon(s) cumin ground

Preparation

1. Cut chicken into bite size pieces. In a Dutch oven, brown chicken, onion, garlic and butter until chicken is no longer pink. Dissolve bouillon in 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.