This is so yummy! Bryce really loves it.
INGREDIENTS:
1 1/2 lbs. chicken breasts (3-4), cut into bite size pieces
1/2 c. chopped onions
1-2 cloves garlic, minced
3 TBSP butter
2 chicken bouillon cubes
1 c. hot water
1/2-1 tsp ground cumin
2 c. half & half (can substitute milk for lighter soup...or do part milk and the part h&h)
2 c. Monterey Jack cheese/ or cheddar
1- 14 oz can cream style corn
1- 4 oz. can diced green chilies (don't drain)
1/4 tsp Tobasco sauce
1/2 bunch cilantro, chopped
1 c. cherry tomatoes, cut into slices
DIRECTIONS:
Brown the chicken, butter, garlic, and onion in large pot.
Dissolve bouillon cubes in 1 c. hot water - I made a roux with this and added it because I like it more creamy.
Add water mixture and cumin into pan w/ chicken
Cover and simmer for 5 minutes
Add half&half, cheese, chilies, and corn...Cook on LOW until cheese is meltedStir in cilantro and tomatoes before serving.
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