Mexican Chicken Corn Chowder
Ingredients
- 1.5 pounds boneless skinless chicken breasts, cut into bite-size pieces
- 0.5 cup chopped onion
- 1 clove garlic, minced
- 3 tablespoons butter
- 2 cubes chicken bouillon
- 1 cup hot water
- 0.75 teaspoon ground cumin
- 2 cups half-and-half cream
- 2 cups shredded Monterey Jack cheese
- 1 (14.75 ounce) can cream-style corn
- 1 (4 ounce) can diced green chiles
- 1 dash hot pepper sauce
- 1 tomato, chopped
- 0.25 bunch fresh cilantro sprigs, for garnish
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