1 1/2 lb boneless, skinless chicken breasts, cut into 1 inch pieces
1/2 cup chopped onion
2 garlic cloves, minced
3 Tbl butter
2 chicken bouillon cubes
1 cup hot water
1 tsp ground cumin
4 Cups half and half cream
2 cups shredded Monterey Jack cheese
1- 14.75 oz can creamed corn
1 - 14.75 oz can corn
4 oz can chopped green mild chilies, undrained
1 md tomato, diced
1 tsp hot pepper sauce
In a Dutch oven, cook chicken, onion and garlic in butter until chicken is no longer pink. Dissolve the bouillon in hot water. Add to pan along with cumin; bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add the cream, cheese, corns, chilies and hot pepper sauce. Cook and stir over low heat until the cheese melts. Stir in tomato.
Serve immediately. 6-8 servings
ENJOY!
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