Mexican Chicken Corn Chowder

Mexican Chicken Corn Chowder

Blue Ribbon This is and excellent soup. Has very good flavor and is very easy to make.
Recipe By : Susan Garoutte, Georgetown, Texas
Serving Size : 8

1 1/2 pound boneless skinless chicken breasts, cut -- into 1-inch pieces
1/2 cup chopped onion
1 cloves garlic, minced
3 tablespoons butter
1 cup hot water
2 teaspoons chicken bouillon granules
1/2 teaspoon ground cumin
2 cups half-and-half cream
2 cups (8 ounces) shredded Monterey Jack cheese
1 can (14-3/4 ounces) cream-style corn
1 can (4 ounces) chopped green chilies, undrained
1/4 teaspoon hot pepper sauce
1 medium tomato, chopped
Minced fresh cilantro, optional

In a Dutch oven, brown chicken, onion and garlic in butter until chicken is no longer pink. Add the water, bouillon and cumin; bring to a boil.

Reduce heat; cover and simmer for 5 minutes. Stir in the cream, cheese, corn, chilies and hot pepper sauce. Cook and stir over low heat until the cheese is melted; add tomato. Sprinkle with cilantro if desired.

Recipe Author: Susan Garoutte, Georgetown, Texas
Recipe Source: Taste of Home's One-Pot Recipes
Author Note: I like to make this smooth, creamy soup when company comes to visit. Its zippy flavor is full of Southwestern flair. My family enjoys dipping slices of homemade bread in this chowder to soak up every bite!
Susan Garoutte, Georgetown, Texas