Mexican Chicken-Corn Chowder

This is great on those cold winter nights. We usually serve with cornbread and green salad.

• Ready In: 50 mins
• Yields: 2 quarts

Ingredients

• 3  tablespoons butter or 3  tablespoons margarine
• 4  boneless skinless chicken breast halves, cut into bite-size pieces
• 1  small onion, chopped
• 2  garlic cloves, minced
• 2  cups half-and-half cream
• 2  cups  shredded monterey jack cheese
• 2 (15 ounce) cans  cream-style corn
• 1 (4 1/2ounce) can  chopped green chilies, undrained
• 1⁄2 teaspoon  hot sauce (I use Tabasco)
• 1⁄4-1⁄2 teaspoon salt
• 1  teaspoon cumin
• 2  tablespoons  chopped fresh cilantro

Directions

1. Melt butter in a Dutch oven over medium-high heat; add chicken, onion, and garlic, and saute 10 minutes.
2. Stir in next 7 ingredients; cook over low heat, stirring often, 15 minutes.
3. Stir in 2 tablespoons cilantro.