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Mexican Chicken Corn Chowder
1 1/2 lb Boneless skinless chicken breasts
1/2 c Chopped onion
2 Cloves garlic, minced
3 tb Butter or margarine
2 Cubes chicken bouillon
1 c Hot water
1 ts Ground cumin
2 c Half and half
2 c Shredded monterey jack cheese
1 16 oz can cream-style corn
1 4 oz can chopped green chiles, undrained
1 ts Hot pepper sauce
1 md Tomato, chopped
Fresh cilantro, optional
Cut chicken into bite-size pieces. In a Dutch oven, brown chicken, onion and garlic in butter until chicken is no long pink. Dissolve the bouillon in hot water. Add to pan along with cumin; bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add cream, cheese, corn, chilies and hot pepper sauce. Cook and stir over low heat until the cheese is melted. Stir in tomato. Serve immediately; garnish with cilantro if desired.
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