This is one of my favorite soup recipes. I actually got it from my sister in-law, who made it for me the first time when my husband and I were visiting them in Nebraska. So thank Jill for giving this recipe to me a few year ago, so that I could share it with you all. I have continued to make this recipe for my family, for friends, and other dinner parties I have hosted. Everyone I have made this yummy chowder for a lot of people, and it’s always a hit, every time! I hope that your all enjoy this recipe as much as I have enjoyed making it and of course eating it with friends and family.
1 1/2 boneless skinless chicken breast ( I like to use chicken tenders because they are just easier to cook with for me)
1 /2 c. chopped onion
1-2 garlic cloves, minced ( You can use garlic powder)
3 T of butter
2 chicken bouillon cubes
1 cup of hot water
1/2-1 tsp ground cumin
2 cups half & half
2 cups shredded Monterrey Jack cheese
1 can of cream style corn
1 medium tomato, chopped
1 can chopped green chilies
Cut chicken into bit size pieces. In a large pot brown chicken, onion and garlic with butter. Cook chicken until it is no longer pink. Dissolve bouillon cubes in the 1 cup of hot water. Add to pan along with cumin and bring to a boil. Reduce heat cover and simmer for 5 minutes. Add cream, cheese, corn and chillies. Cook and stir over low heat until the cheese melts. Stir in tomatoes. Serve with a hot sauce for those who like it hot.