Mexican Chicken Corn Chowder

Mexican Chicken Corn Chowder
by tracibear

hearty soup

Ingredients
1 1/2 pounds boneless skinless chicken breasts, cut into bite-size pieces
1/2 cup chopped onion
1 clove garlic, minced
3 tablespoons butter
2 cubes chicken bouillon
1 cup hot water
3/4 teaspoon ground cumin
2 cups half-and-half cream
2 cups shredded Monterey Jack cheese
1 (14.75 ounce) can cream-style corn (or mexican style corn for more color)
1 (4 ounce) can diced green chiles
1 dash hot pepper sauce (or more to taste
1 can petite diced tomatoes with jalapeno peppers
fresh cilantro sprigs, for garnish (optional)

Procedure

In a Dutch oven, brown chicken, onion, and garlic in butter until chicken is no longer pink.

Dissolve the bouillon in hot water; Pour into Dutch oven, and season with cumin. Bring to a boil. Reduce heat to low, cover, and simmer for 5 minutes.

Stir in cream, cheese, corn, chilies, and hot pepper sauce. Cook, stirring frequently, until the cheese is melted. Stir in diced tomato. Garnish with cilantro.