Mexican Chicken Corn Chowder

(Taste of Home Grand Prize Winner)


1 1/2 lbs. boneless skinless chicken breasts
1/2 cup chopped onion
1 to 2 garlic cloves, minced
3 Tablespoons butter
2 chicken bouillon cubes
1 cup hot water
1/2 to 1 teaspoon ground cumin
2 cups half-and-half cream
2 cups (8 ounces) shredded Monterey Jack cheese
1 can (16 ounces) cream-style corn
1 can (4 ounces) chopped green chilies, undrained
1/4 to 1 teaspoon hot pepper sauce
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; garnish with cilantro if desired.
Yield: 6-8 servings (2 quarts)

From Michelle