Shelly's Recipe

SOUTHWESTERN CHICKEN CHOWDER

Category: Chowders

1 1/2 lb Boneless Skinless Chicken Breasts
1/2 cup chopped onion
2 garlic cloves, Minced
3 tbsp butter
2 chicken bouillon cubes
1 cup Hot water
1 tsp Ground Cumin
2 cups half and half
2 cups Shredded Monterey Jack Cheese
1 (16 oz) can Cream Style Corn
1 tsp Tabasco Sauce
Green Onions for Garnish

Cut chicken into bite-size pieces. In a Dutch oven, brown chicken, onion and garlic in butter until chicken is no longer pink.

Dissolve the bouillon in hot water. Add to the pan along with the cumin, bring to a boil. Reduce heat , cover and simmer for 5 minutes. Add half and half, cheese, corn and Tabasco sauce. Cook and stir over low heat until the cheese is melted. Garnish with green onions and serve.