Mexican Chicken Corn Chowder

Here is a tasty, quick to fix soup that is perfect for a cool evening. You can make it as spicy as you like by adjusting the amount of Tabasco. Don't forget to add the tomatoes at the end - they add an incredible depth of flavor to the soup!

• Ready In: 20 mins
• Serves: 6-8

Ingredients

• 1 1⁄2 lbs boneless skinless chicken breasts
• 1⁄2 cup  chopped onion
• 1 -2  clove garlic, minced
• 3  tablespoons butter
• 2  chicken bouillon cubes
• 1  cup hot water
• 1⁄2-1  teaspoon ground cumin
• 2  cups half-and-half
• 2  cups  shredded monterey jack cheese
• 1 (16 ounce) can  cream-style corn
• 1 (4 ounce) can  chopped green chilies, undrained
• 1⁄4-1  teaspoon Tabasco sauce
• 1  medium tomatoes, chopped

Directions

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