• Cooking Time: 20 minutes
• Servings: 8 servings
• Preparation Time: 10 minutes
• 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
• 1/2 cup chopped onion
• 3 Tablespoons butter
• 1 to 2 garlic cloves, minced
• 1 cup hot water
• 2 teaspoons chicken bouillon granules
• 1/2 to 1 teaspoon ground cumin
• 2 cups half-and-half cream
• 2 cups shredded Monterey Jack cheese
• 1 can cream-style corn
• 1 can chopped green chilis, undrained
• 1/4 to 1 teaspoon hot pepper sauce
• 1 medium tomato, chopped

1. 1. In a Dutch oven, brown chicken and onion in butter until chicken is no longer pink.
2. 2. Add garlic; cook 1 minute longer. Add the water, bouillon and cumin; bring to a boil.
3. 3. Reduce heat; cover and simmer for 5 minutes.
4. 4. Stir in the cream, cheese, corn, chilis and hot pepper sauce.
5. 5. Cook and stir over low heat until cheese is melted; add tomato. If desired, top with cilantro and tortilla strips.

Soups are such an easy side dish to any meals, and this Mexican Chicken Chowder goes perfect with quesadillas.