*  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.
 
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