1 ½ lbs. boneless, skinless chicken breasts
½ c. chopped onion
1 to 2 garlic cloves, minced
3 Tbsp. butter or margarine
2 chicken bouillon cubes
1 c. hot water
½ to 1 tsp. ground cumin
2 c. half and half cream
2 c. shredded Monterey Jack cheese
1 can (16 oz.) cream style corn
1 can (4 oz.) chopped green chilies, undrained
¼ to 1 tsp. hot pepper sauce
1 medium tomato, chopped
Fresh cilantro or parsley, chopped
1. Cut chicken into bite sized pieces.
2. In Dutch oven, brown chicken, onion and garlic in butter until chicken is no longer pink.
3. Dissolve bouillon in hot water. Add to pan along with cumin; bring to a boil. Reduce heat; cover and simmer for 5 minutes.
4. Add cream, cheese, corn, chilies and hot pepper sauce. Cook and stir over low heat until cheese is melted. Stir in tomato. Serve immediately; garnish with cilantro if desired.
Yield: 6 to 8 servings