Recipe for Mexican Chicken Corn Chowder 
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Yield:
6
Ingredients:
Amount Ingredient
1/2 lb boneless skinless chicken breasts
1/2 cup chopped onion
2 x garlic cloves minced
3 tbl butter or margarine
2 x cubes chicken bouillon
1 cup hot water
1 tsp ground cumin
2 cup half-and-half
2 cup shredded Monterey Jack cheese
1 can cream-style corn - (16 oz)
1 can chopped green chiles - (4 oz) undrained
1 tsp hot pepper sauce
1 med tomato chopped
Instructions:
Instructions: 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 in hot water. Add to pan along with cumin; bring to a boil. Reduce heat; cover and simmer for 5 minutes.

Add cream, cheese, corn, chilies and hot pepper sauce. Cook and stir over low heat until the cheese is melted. Stir in tomato.

Serve immediately; garnish with cilantro if desired.

This recipe yields 6 servings.

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