Better The Next Day

Mexican Chicken Corn Chowder

{"Ivory Family Favorites"}

I really enjoy this soup served in bread bowls, garnished with cilantro, sour cream, chopped avocado and some extra Tabasco for da heat!

1 1/2 lbs boneless skinless chicken breasts, cut into bite-sized pieces

1/2 cup chopped onions

1-2 garlic cloves, minced

3 Tbsp butter

2 chicken bouillon cubes

1 cup hot water

1 tsp cumin

2 cups half&half

2 cups shredded Monterey Jack cheese

1 14 oz can cream-style corn*

1 can diced green chilies, drained*

1/4 tsp Tabasco sauce

1 tomato, chopped

Fresh cilantro

In a large saucepan, brown chicken, garlic, and onion in butter until chicken is no longer pink. Dissolve the boullion in hot water, and add to pan long with cumin; bring to a boil. Reduce heat, cover, and simmer for 5 minutes. Add half & half, cheese, corn, chilies, and tabasco sauce. Cook and stir over low heat until cheese is melted. Stir in chopped tomato and serve immediately, garnishing with cilantro.

*I added one can of great northern white beans, as well as one additional can of both the cream-style corn and chilies.