Mexican Chicken Corn Chowder

1 1/2 pounds boneless, skinless chicken breast cut into bite-size pieces
1/2 cup chopped onions
1 to 2 cloves garlic, 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 (14 3/4oz) can cream-style corn
1 (4oz) can diced green chilies, undrained
1/4 tsp. Tabasco sauce
1 medium tomato, chopped
fresh cilantro

In Dutch Oven or large saucepan, 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 half and half, cheese, corn, chilies, and Tabasco sauce. Cook and stir over low heat until the cheese is melted. Stir in chopped tomato. Serve immediately. Garish with cilantro, if desired.

Shared By: Meredith

Note from Meredith:
I substitute a can of rotel tomatoes (original version) for the Tabasco sauce and chopped tomato. We like to eat the soup over tortilla chips and garnish with avocado or guacamole and sour cream.