1 1/2 pounds boneless chicken breasts
1/2 cup chopped onion
1-2 minced garlic cloves
3 Tbs. butter or margarine
2 chicken bouillon cubes
1 cup hot water
1/2 -1 tsp. ground cumin
2 cups 1/2 and 1/2 (sub: 3-4 Tbs. cream cheese and 1 cup milk)
2 cups shredded Monterey jack cheese
1 can (16 ounces) cream style corn
1 can (4 ounces) chopped green chilies undrained
1/4- 1 tsp. hot pepper sauce
1 medium tomato chopped
Fresh cilantro or parsley, optional
Cut chicken into bite sized pieces. In a Dutch oven, brown chicken, onion and garlic in butter until chicken is no longer pink. Dissolve bouillon in hot water. Add to pan with cumin; bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add cream, cheese, corn, chilies, and hot sauce. Cook and stir over low heat until cheese is melted. Stir in tomato.
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