Mexican Chicken-Corn Chowder
3 tbsp butter or margarine
4 chicken breasts, cut into bite size pieces
1 small onion, chopped
2 garlic cloves, minced
2 cups half and half
2 cups shredded Monterey Jack cheese
2 (14 3/4 oz) can cream-style corn
1 (4.5 oz) can chopped green chiles, undrained
1/2 tsp hot sauce
1/4 tsp salt
1/2 to 1 tsp ground cumin
2 tbsp chopped fresh cilantro
Garnishes: chopped fresh cilantro, sour cream
Melt butter in a dutch over medium high heat, add chicken, onion and garlic and saute for 10 minutes. Stir in next 7 ingredients; cook over low heat, stirring often, 15 minutes. Stir in 2 tbsp cilantro. Garnish if desired.
**When I made it I used 1% milk instead of half and half to cut down on calories/fat. I also did not add the hot sauce in it because I did not have any and Kevin and I don't like things to spicy.
Enjoy!
Hope everyone has a good week










