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Mexican Chicken Corn Chowder
Ingredients
  • 1-½ pounds boneless skinless chicken breasts, cut into 1-inch pieces
  • ½ cup chopped onion
  • 3 tablespoons butter
  • 1 to 2 garlic cloves, minced
  • 1 cup hot water
  • 2 teaspoons chicken bouillon granules
  • ½ to 1 teaspoon ground cumin
  • 2 cups half-and-half cream
  • 2 cups shredded Monterey Jack cheese
  • 1 can (14-¾ ounces) cream-style corn
  • 1 can (4 ounces) chopped green chiles, undrained
  • ¼ to 1 teaspoon hot pepper sauce
  • 1 medium tomato, chopped
  • Optional: Minced fresh cilantro and fried tortilla strips
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