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

 * 1) Cut chicken into bite-size pieces.
 * 2) In a dutch oven, brown chicken, onion, and garlic in butter until chicken is no longer pink.
 * 3) Dissolve bouillon in hot water.
 * 4) Add to pan along with cumin; bring to a boil.
 * 5) Reduce heat, cover, and simmer for 5 minutes.
 * 6) Add cream, cheese, corn, chilies, and hot pepper sauce.
 * 7) Cook and stir over low heat until cheese is melted.
 * 8) Stir in tomato.
 * 9) Serve immediately.