Mexican Chicken Corn Chowder

Erin and I first tried this delicious soup while we were housesitting for some friends. We got the recipe from Lori Dawson who attributes it to Jolie Griffin. It is easy to make and tastes delicious! We have used Pepper Jack cheese in place of the Monterey Jack. You can alter the amount of Tabasco depending on your taste buds (I don't like really spicy things, but adding 1 tsp. of Tabasco doesn't make it too spicy for me). I recommend doubling the recipe because leftovers will keep well for several days in refrigerator or for a long time in the freezer.

• 1 lb. Chicken breasts
• 1/2 cup onion, chopped
• 1 to 2 garlic cloves, minced
• 3 T. butter or margarine
• 2 chicken bouillon cubes
• 1 cup hot water
• 1/2 to 1 tsp. ground cumin
• 2 c. half and half
• 2 c. (8 oz.) Monterey Jack (or Pepper Jack) cheese, shredded
• 1 can (16 oz.) cream-style corn
• 1 can (4 oz.) chopped green chilies, drained
• 1/4 to 1 tsp. hot pepper sauce (Tabasco)
• 1 medium tomato, chopped
• cilantro, optional

Cut chicken into bite-sized pieces. In Dutch oven or large pot, brown chicken, onion, and garlic in butter until chicken is no longer pink. Dissolve bouillon in hot water. Add to pan along with cumin; bring to boil. Reduce heat; cover and simmer for 5 minutes.

Add half and half, cheese, corn, chilies, and hot pepper sauce. Cook and stir over low heat until cheese is melted (do not let it boil, or the cream will curdle). Stir in tomato and serve immediately. Garnish with cilantro, if desired. Makes 2 quarts (about enough for 4-5 adults as a main course).