Mexican Chicken Corn Chowder

Lady made this soup many times growing up. It was definitely a favorite in our family and now this is probably one of John's all time favorite soup recipes. He loves it and will request it anytime I ask him what soup he wants. And it couldn't be easier!

This soup is so creamy and perfect for a cold wintery night. Curl up with a bowl of this and your sweetie and you will be nice and warm! It is so comforting and wonderful!

Make this..it will be wonderful and easy before Christmas or fabulous after!

Mexican Chicken Corn Chowder

Lady's Recipe

1 1/2 pounds boneless skinless chicken breasts

1 onion, chopped

2 cloves garlic, minced

3 tablespoons butter

2 chicken bouillon cubes

1 cup hot water

1 teaspoon cumin

2 cups half and half

2 cups shredded monterey jack cheese

1 (16 oz) can cream corn

2 cups frozen corn

2 (4 oz) cans chopped green chilies, undrained

1 teaspoon Tabasco

1 medium tomato, chopped

1/2 cup fresh cilantro, chopped

Cut chicken into bite sized pieces. In a dutch oven, brown chicken, onion and garlic in butter until chicken is no longer pink. Dissolve bouillon in hot water, add to pan along with cumin and bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add half and half, cheese, corn, chilies and Tabasco. Cook and stir over low heat until the cheese is melted.

Serve immediately with tomatoes and cilantro on top!