• 1 ½ lbs boneless chicken breast, cut into 1” pieces
• ½ cup chopped onion
• 1-2 garlic cloves, minced
• 3 T butter
• 2 chicken bouillon cubes
• 1 cup hot water
• ½-1 tsp ground cumin
• 2 cups half-&-half
• 2 cups (8 oz) shredded jack cheese
• 1 can (14 oz) cream-style corn
• 4-oz can chopped green chiles with juice
• ¼-1 tsp hot pepper sauce
• 1 med tomato, chopped
• minced fresh cilantro, optional
In a Dutch oven, cook chicken, onion & 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 & simmer for 5 minutes. Add the cream, cheese, corn, chiles & hot pepper sauce. Cook & stir over low heat until the cheese is melted. Stir in tomato, Serve immediately; sprinkle with cilantro if desired.