Shelly's Recipe

MEXICAN CHICKEN CORN CHOWDER - Crock Pot

Category: Chowders

1 1/2 lbs boneless skinless chicken breast, cut in bite-size pieces
3 tbsp butter
1/2 cup chopped onion
1-2 cloves garlic, minced
2 chicken bouillon cubes dissolved in 1 cup hot water
1/2 - 1 tsp ground cumin
2 cup half-and-half cream
1 (16 oz) can cream-style corn
1 (4 oz) can chopped green chilies
1/4 – 1 tsp Tabasco or similar hot sauce, optional
1 medium tomato, diced OR 14.5 oz can diced tomatoes w/garlic and seasonings
1 (8 oz) pkg shredded Monterey jack cheese

Melt butter in a skillet; add chicken, onion and garlic. Put lid on skillet and cook on medium low heat for about 15 minutes or until chicken is no longer pink. P

ut this into crock pot; add everything else except the cheese. Cook on HIGH for 1-2 hours or LOW for 2-3 hours or till heated through. Stir in the cheese and let sit for about 15 minutes Stir well. Serve w/crackers or cornbread. Makes about 2 quarts.