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Mexican Chicken Corn Chowder




Source of Recipe


Elizabeth Hawkins






List of Ingredients



• 1-1/2 pounds boneless chicken breasts
  
• 1/2 cup chopped onion
  
• 1-2 cloves minced garlic
  
• 3 tbsp. butter
  
• 2 cubes chicken bouillon
  
• 1 cup hot water
  
• 3/4 - 1 tsp. ground cumin
  
• 2 cups half & half
  
• 2 cups grated jack cheese
  
• 1 can whole kernel corn, drained
  
• 1 small can chopped green chiles or jalapeños
  
• 1 tsp. tabasco or cayenne sauce
  
• 1 medium chopped tomato
  
• salt to taste
  






Instructions



1. Cut chicken into bite-size pieces.
   
2. In a large saucepan or dutch oven, brown chicken, onion and garlic in butter until chicken is no longer pink.
   
3. Dissolve the bouillon in hot water or use canned chicken broth if you wish.
   
4. Add to chicken; bring to a boil; reduce heat; cover and simmer until chicken is very tender.
   
5. Add cumin, half-&-half, cheese, corn, chilies and hot pepper sauce.
   
6. Cook and stir over low heat until the cheese is melted.
   
7. Stir in tomato and serve.