Recipe(tried): Mexican Chicken Corn Chowder

Last night for dinner I made a big pot of Mexican Chicken Corn Chowder and served it with German Pumpernickle Bread (from a bread machine mix) and a tossed salad. The soup is a keeper!

Mexican Chicken Corn Chowder
From: Taste of Home Oct/Nov 96

1-1/2 lbs. boneless, skinless chicken breasts
1/2 cup chopped onion
1 to 2 garlic cloves, minced
3 Tbsp. butter
2 chicken bouillon cubes
1 cup hot water
1/2 to 1 tsp. ground cumin
2 cups half and half
2 cups shredded monterey jack cheese
1 can (16 oz.) cream style corn
1 can (4 oz.) chopped green chiles, undrained
1/4 to 1 tsp. hot pepper sauce
1 medium tomato, chopped

Cut chicken into bite-sized pieces. In a dutch oven, brown chicken, onion and garlic in butter until chicken is no longer pink. Dissolve the bouillon in hot water. Add to pan along with cumin; bring to boil. Reduce heat; cover and simmer for 5 minutes. Add cream, cheese, corn, chiles and pepper sauce. Cook and stir over low heat till cheese is melted. Add tomato.

Note: I added salt and pepper, parsley and some frozen corn kernels. I also added some flour tortilla strips and heated for 5 or 10 minutes longer.