Mexican Chicken Corn Chowder

MEXICAN CHICKEN CORN CHOWDER

1 1/2 pounds chicken breasts, no skin, no bone 1/2 cup chopped onion 2 cloves garlic -- minced 3 tablespoons butter or margarine 2 chicken bouillon cubes 1 cup hot water 1/2 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 1/4 teaspoon hot pepper sauce -- or to taste 1 medium tomato -- chopped

Cut chicken into bite-size pieces. In a Dutch oven, brown chicken, onion, and garlic in butter until chicken is no longer pink. Dissolve 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 cheese is melted. Stir in tomato. Serve immediately.

Yield: about 8 servings

Contributed by:

 * Catsrecipes Y-Group