Mexican Chicken Corn Chowder

Mindy: My latest thing is soup. I make this a lot.

1 ½ lbs chicken breast (boneless/skinless)

½ c chopped onion

1-2cloves minced garlic

3 T Butter

2 chicken bullion cubes

1 c hot water

1 t ground cumin

2 c half & half

2 c shredded Monterey Jack

1 can cream-style corn

1 4 oz can chopped green chilies (don’t drain)

¼ - 1 t hot pepper sauce

1 med. Tomato

Fresh cilantro or parsley

Cut chicken into bite-sized pieces and brown with onion and garlic in butter til chicken is not pink. Dissolve bullion in hot water and add, along with cumin. Bring to a boil, reduce heat, simmer 5 min. Add everything else but tomato and cilantro. Stir over low heat til cheese melts. Stir in tomato and garnish with cilantro if you must.