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.
