Creamy Mexican Chicken & Corn Chowder.

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Creamy Mexican Chicken & Corn Chowder from Beckie:

3 chicken breasts, diced
1/2 c. chopped onions
1-2 cloves garlic
3 T butter
2 chicken bouillon cubes
1 c. hot water
1/2 - 1 t. cumin
2 c. half & half
2 c. shredded Monterey Jack cheese
1 can cream corn (undrained)
1-4 oz. can diced green chiles (undrained)
1/4 t. Tabasco

chopped, tomatoes, cilantro, tortilla strips

In dutch oven or large saucepan, brown chicken onion and garlic in butter until chicken is no longer pink.  Dissolve the bouillion in hot water.  Add to pan with cumin; bring to boil.  Reduce heat, cover and simmer for 5 minutes.  Add half & half, cheese, corn, chiles and Tabasco sauce.  Cook and stir over low heat until the cheese is melted.  Stir in chopped tomatoes (***or serve on the side if your family is adverse like mine).  Serve - garnish with cilantro and tortilla strips.

Variations:
*2 cans corn, more cheese, chili, broth to taste.
*to thicken: 2 T melted butter and 2 T flour and some half & half