Mexican Chicken Corn Chowder

Ingredients

• 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
• 1/2 cup chopped onion
• 1 to 2 garlic cloves, minced
• 3 tablespoons butter
• 1 cup hot water
• 2 teaspoons chicken base
• 1/2 to 1 teaspoon ground cumin
• 2 cups half-and-half cream
• 2 cups (8oz.) Monterey Jack cheese [Pepper Jack give it more kick!]
• 1 can (14-3/4 ounces) cream-style corn
• 1 can (4 ounces) chopped green chilies, undrained
• 1/4 to 1 teaspoon hot pepper sauce
• 1 medium tomato, chopped (I use one can of Rotel tomatoes)
• Minced fresh cilantro, optional

Directions: 

1. In a Dutch oven, brown chicken, onion and garlic in butter until chicken is no longer pink. 
2. Add the water, bouillon and cumin; bring to a boil. 
3.  Reduce heat; cover and simmer for 5 minutes. 
4. Stir in the cream, cheese, corn, chilies and hot pepper sauce. 
5. Cook and stir over low heat until the cheese is melted; add tomato. 
6. Sprinkle with cilantro if desired. 

Yield: 6-8 servings (2 quarts).