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Mexican Chicken Corn Chowder

This is one to call home about.

Prep
Cook
Serves 6people
Ingredients
1 1/2
lb Boneless, Skinless Chicken Breast, cut into bite sized pieces
1/2
cup Onion, chopped
1
garlic clove, minced
3
tbsp butter
2
cube Chicken Bouillon
1
cup Hot water
3/4
tsp Ground Cumin
2
cups Half & Half
2
cups Monterey Jack Cheese, shredded
14.8
oz can Creamed Corn
4
oz can Diced Green Chili's
dash of hot pepper sauce
1
tomato, chopped
cilantro garnish
Directions
1.
Brown chicken, onion, and garlic in butter until no longer pink.
2.
Dissolve bouillon in hot water. Pour into pot and season with cumin.
3.
Bring to boil, reduce to low and cover. Simmer for 5 minutes.
4.
Stir in half & half, cheese, corn, chili's, and hot sauce.
5.
Cook, stirring frequently until cheese is melted.
6.
Stir in chopped tomato. Garnish with cilantro.

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