Favorites Cookbook
1 1/2 lbs. chicken, boneless, skinless, cut into bite size pieces.
1/2 c. onion, chopped
1-2 cloves garlic, minced
3 TB. butter
2 chicken bouillon cubes
1 c. hot water
1/2-1 tsp. ground cumin
2 c. half and half
2 c. monterey jack cheese, shredded
1 (14 3/4oz.) can cream style corn ( I did this and also added about a cup of frozen corn. good addition)
1 (4oz.) can diced green chilies, undrained
1/4 tsp. Tabasco sauce
1 medium tomato, chopped
fresh cilantro
In a large saucepan, brown chicken, onion and garlic in butter until chicken is no longer pink. Dissolve the bouillon in hot water. Add to pan, along with cumin; bring to a boil. Reduce heat, cover and simmer for 5 minutes. Add half and half, cheese, corn, chilies and Tabasco sauce. Cook and stir over low heat until the cheese is melted. Stir in chopped tomato. Serve immediately. Garnish with cilantro if desired.
Submitted by: Jane
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