Mexican Chicken-Corn Chowder

Name: Mexican Chicken-Corn Chowder
Ingredients: 3 tablespoons butter or 3 tablespoons margarine; 4 boneless skinless chicken breast halves, cut into bite-size pieces; 1 small onion, chopped; 2 garlic cloves, minced; 2 cups half-and-half cream; 2 cups shredded monterey jack cheese; 2 (15 ounce) cans cream-style corn; 1 (4 1/2 ounce) can chopped green chilies, undrained; 1/2 teaspoon hot sauce (I use Tabasco); 1/4 - 1/2 teaspoon salt; 1 teaspoon cumin; 2 tablespoons chopped fresh cilantro

12 ingredients

3 steps

Ingredients

3 tablespoons butter or 3 tablespoons margarine
4 boneless skinless chicken breast halves, cut into bite-size pieces
1 small onion, chopped
2 garlic cloves, minced
2 cups half-and-half cream
2 cups shredded monterey jack cheese
2 (15 ounce) cans cream-style corn
1 (4 1/2 ounce) can chopped green chilies, undrained
1/2 teaspoon hot sauce (I use Tabasco)
1/4 - 1/2 teaspoon salt
1 teaspoon cumin
2 tablespoons chopped fresh cilantro

Directions

1

Melt butter in a Dutch oven over medium-high heat; add chicken, onion, and garlic, and saute 10 minutes.
2

Stir in next 7 ingredients; cook over low heat, stirring often, 15 minutes.
3

Stir in 2 tablespoons cilantro.