Mexican Chicken Corn Chowder

Name: Mexican Chicken Corn Chowder
Ingredients: 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces; 1/2 cup chopped onion; 3 tablespoons butter; 1 to 2 garlic cloves, minced; 1 cup hot water; 2 teaspoons chicken bouillon granules; 1/2 to 1 teaspoon ground cumin; 2 cups half-and-half cream; 2 cups shredded Monterey Jack cheese; 1 can (14-3/4 ounces) cream-style corn; 1 can (4 ounces) chopped green chiles, undrained; 1/4 to 1 teaspoon hot pepper sauce; 1 medium tomato, chopped; Minced fresh cilantro, fried tortilla strips, optional

"I like to make this smooth, creamy soup when company comes to visit. Its zippy flavor is full of southwestern flair. My family enjoys dipping slices of homemade bread in this chowder to soak up every bite! —Susan Garoutte, Georgetown, Texas..."

INGREDIENTS

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1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces

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1/2 cup chopped onion

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3 tablespoons butter

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1 to 2 garlic cloves, minced

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1 cup hot water

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2 teaspoons chicken bouillon granules

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1/2 to 1 teaspoon ground cumin

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2 cups half-and-half cream

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2 cups shredded Monterey Jack cheese

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1 can (14-3/4 ounces) cream-style corn

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1 can (4 ounces) chopped green chiles, undrained

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1/4 to 1 teaspoon hot pepper sauce

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1 medium tomato, chopped

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Minced fresh cilantro, fried tortilla strips, optional

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