*  Exported from  MasterCook  *

                       Mexican Chicken Corn Chowder

Recipe By     : Taste of Home Oct/Nov '96
Serving Size  : 6    Preparation Time :0:00
Categories    : Not Sent

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  lb            boneless skinless chicken breasts
     1/2  c             chopped onion
   2      cloves        garlic -- minced
   3      tbsp          butter or margarine
   2      cubes         chicken bouillon
   1      c             hot water
   1      tsp           ground cumin
   2      c             half and half
   2      c             shredded monterey jack cheese
   1      16 oz can     cream-style corn
   1      4 oz can      chopped green chiles -- undrained
   1      tsp           hot pepper sauce
   1      med           tomato -- chopped
                        fresh cilantro -- optional

Cut chicken into bite-size pieces.  In a Dutch oven, brown chicken,
onion and garlic in butter until chicken is no long 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.

                   - - - - - - - - - - - - - - - - - -