Recipe: Mexican Chicken Corn Chowder (repost)

This is not the Hacienda recipe you are looking for but looks very good.

Recipe: Mexican Chicken Corn Chowder
Board: Copycat/Restaurant Recipe Requests at Recipelink.com
From: Kathy 8-1-1998

Nadia,
Don't have when this was in "Taste of Home", but Susan Garoutte from Georgetown, Texas, was the one who sent the recipe in............it was a Grand Prize winner. Here goes:

Mexican Chicken Chowder

1 1/2 pounds boneless skinless chicken breasts
1/2 cup chopped onion
1 to 2 garlic cloves, minced
3 tablespoons butter or margarine
2 chicken bouillion cubes
1 cup hot water
1/2 to 1 teaspoon ground cumin
2 cups half-and-half cream
2 cups ( 8 ounces ) shredded Monterey Jack cheese
1 can ( 16 ounces ) cream-style corn
1 can ( 4 ounces ) chopped green chilies, undrained
1/4 to 1 teaspoon hot pepper sauce
1 medium tomato, chopped
Fresh cilantro or parsley, optional

Cut chicken into bite size pieces. In a Dutch oven, brown chicken, onion and garlic in butter until chicken is no longer pink. Disslove 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 if desired.

YIELD: 6--8 servings ( 2 quarts )