1-½ lbs. Boneless chicken breasts
½ cup chopped onion
½ tsp. minced garlic
3 tbl. butter
2 chicken bouillon cubes
1-cup hot water
1 tsp. ground cumin
2 cups half and half cream
2 cups (8 oz.) shredded Monterey Jack cheese
1 can (16 oz.) cream style corn
1 can (4oz.) chopped green chilies, undrained
½ tsp. hot pepper sauce (opt)
Cut chicken into bite size pieces. In a Dutch oven, brown chicken, onion, and garlic in butter until chicken is no longer pink. Dissolve the bouillon cubes in hot water. Add to pan along with cumin and bring to a boil.
Reduce heat, cover and simmer for 5 minutes. Add cream, cheese, corn, chilies and hot pepper sauce.
