Instructions: Cut chicken in small pieces. Brown chicken, onion and garlic in Pam and ICBINB until chicken is no longer pink. Dissolve bouillon in water; add to the pan along with the cumin; bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add milk, sour cream, cheese, corn, chilies and pepper. Cook and stir over low heat until the cheese is melted. Stir in tomato; serve immediately.

Serves 8-10.

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