Mexican Recipes from www.EagleKnights.com

Chicken Corn Chowder

This is a smooth, creamy, zippy soup.  It won first prize in a Taste of Home contest. . 

1 1/2 pounds  boneless Skinless chicken breasts
1/2 cup chopped Onion
2 cloves of Minced Garlic
3 Tablespoons Melted butter
2 Chicken Bouillon Cubes
1 Cup Hot Water
3/4 teaspoon ground Cumin
2 Cups of half and half
2 Cups Shredded Monterey Jack Cheese
1 Can Cream Style Corn
1 Can (4oz) Chopped Green Chilies
1/4 to 1 teaspoon Hot Pepper Sauce
1 Med Tomato Chopped
Fresh Cilantro or Parsley, optional

Cut Chicken into bite-sized pieces.  In a Dutch Oven, brown chicken, onion, and garlic until chicken is no longer pink. Dissolve the bouillon in Hot Water.  Add to pan along with cumin; bring to a boil,  Reduce heat, cover and simmer for 5 minutes. Add cream, cheese, corn, chilies and hot Pepper sauce.  Cook and stir over low heat until the cheese is melted.  Stir in Tomato, Serve immediately. 

Garnish with Cilantro or Parsely if desired.