Mexican Chicken Corn Chowder

From Taste of Home. A zippy chowder with Southwestern flair to warm you up on a cold winter's day!

• Ready In: 30 mins
• Serves: 6-8

Ingredients

• 1 1⁄2 lbs boneless skinless chicken breasts, cut into 1-inch pieces
• 1⁄2 cup onion, chopped
• 1 -2  garlic clove, minced
• 3  tablespoons butter
• 2  chicken bouillon cubes
• 1  cup hot water
• 1⁄2-1  teaspoon ground cumin
• 2  cups half-and-half cream
• 2  cups monterey jack cheese, shredded
• 1 (14 3/4ounce) can  cream-style corn
• 1 (4 ounce) can green chilies, chopped & undrained
• 1⁄4-1  teaspoon  hot pepper sauce
• 1  medium tomatoes, chopped
•  fresh cilantro, Minced (optional)

Directions

1. In a Dutch oven, brown chicken, onion and garlic in butter until chicken is no longer pink.
2. Dissolve the bouillon in hot water.
3. Add to pan along with cumin; bring to a boil.
4. Reduce heat; cover and simmer for 5 minutes.
5. Add the cream, cheese, corn, chilies and hot pepper sauce.
6. Cook and stir over low heat until the cheese is melted.
7. Stir in tomato.
8. Serve immediately; sprinkle with cilantro if desired.
9. Yield: 6-8 servings (2 quarts).