Mexican Chicken Corn Chowder

This soup is so delicious!  It tastes a lot like Chicken Enchiladas. This recipe is high fat, but you could substitute for some lower fat options and it would still be fantastic.


Mexican Chicken Corn Chowder--by Phyllis Mason

1 1/2 lbs. boneless, skinless chicken breasts--cut into bite-sized pieces (I double the meat-3 lbs)
1/2 cup chopped onions
4 cloves garlic, minced
3 Tablespoons butter

2 chicken bouillion cubes
1 cup hot water
1 tsp. ground cumin

2 cups half and half
2 cups shredded Monterey Jack or Mexican blend cheese
1 can cream-style corn
1 (4 oz.) can diced green chilies, undrained
1/2 teaspoon Tabasco sauce (or Tapatillo)

1 medium tomato, chopped
fresh cilantro
sour cream
tortilla chips

Directions:
In a large saucepan, brown chicken, onion and garlic in butter until chicken is no longer pink.
Dissolve bouillion in hot water. 
Add to pan along with cumin, bring to boil.
Reduce heat, cover, and simmer for 5 minutes.
Add half and half, cheese, corn, chilies, and Tabasco sauce.
Cook and stir over low heat until the cheese is melted.
Top with tomato, cilantro, and sour cream as desired.

Note:
Use as much cumin and Tabasco until you hit the heat level you like.  I like mine spicier than the recipe says.