1 1/2 lbs boneless skinless chicken breasts 1/2 cup chopped onion 1-2 garlic cloves--minced 3 tbsp butter 2 chicken bouillon cubes 1 cup hot water 1/2 to 1 tsp gr. cumin 2 cups half & half cream 2 cups (8oz ) shredded monteray jack cheese 1 can (16oz) cream style corn 1 can (4oz) chopped green chiles undrained 1/4 tsp hot pepper sauce 1 med chopped tomato Fresh cilantro or parsley
Cut the chicken into bite size pieces. Brown chicken, onion, garlic, in butter until no longer pink. Dissolve the boullion in hot water and add to pan, along with cumin. Bring to boil and reduce heat. Cover and simmer 5 min. Add cream, cheese, corn, chilies, hot pepper sauce. Cook and stir in tomatoes. Garnish with cilantro.
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