Shelly's Recipe

MEXICAN CHICKEN CHOWDER

Category: Chowders

3 tbsp butter
1 small onion, chopped
2 garlic cloves, minced
1 (4.5 oz) can chopped green chiles, undrained
4 skinned and boned chicken breasts
1 cup half-and-half
1 cup milk
2 cups shredded Monterey Jack cheese
2 (14 3/4 oz) cans cream-style corn
1/2 tsp hot sauce
1/2 tsp salt
1/2 to 1 tsp ground cumin
2 tbsp chopped fresh cilantro

Cut chicken into bite-sized pieces. Melt butter in a Dutch oven over medium-high heat; add onion, garlic, and pepper, and saute 10 minutes. Add chicken and saute additional 10 minutes. Stir in next 8 ingredients; cook over low heat, stirring often, 15 minutes.