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Mexican Chicken Corn Chowder
Ingredients
  • 1 ½ pounds boneless skinless chicken breasts, cut into bite-size pieces
  • ½ cup chopped onion
  • 1 clove garlic, minced
  • 3 tablespoons butter
  • 2 cubes chicken bouillon
  • 1 cup hot water
  • ¾ teaspoon ground cumin
  • 2 cups half-and-half cream
  • 2 cups shredded Monterey Jack cheese
  • 1 (14.75 ounce) can cream-style corn
  • 1 (4 ounce) can diced green chiles
  • 1 dash hot pepper sauce
  • 1 tomato, chopped
  • ¼ bunch fresh cilantro sprigs, for garnish
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