Mexican Chicken Corn Chowder

I know we have already posted a few corn chowder recipes but this is not your typical corn chowder. It is a definite favorite at our house! 

*adapted from Favorites

Ingredients:

1 1/2 lbs. chicken, cooked and cut in small pieces

1/2 c. chopped onion

2 Tbs. butter

1-2 cloves garlic, minced

1 tsp. cumin

1 c. hot water

2 chicken bouillon cubes

2 c. half & half (can use 1 c. fat free to save calories)
2 cups shredded Monterey & Colby Jack cheese 

1 (15 oz) can creamed corn

1 (15 oz) can petite diced tomatoes, drained

1 (4 oz) can green chilies 

1/4-1/2 tsp. hot sauce (we like Chalula)  

fresh cilantro for garnish, if desired

Directions: 

In large pot saute chicken, onion and garlic in butter until onion is soft. Dissolve bouillon cubes in 1 c. hot water. Add to pot along with cumin; bring to a boil. Reduce heat, cover and simmer 5 minutes. Add half&half, cheese, corn, chilies and hot sauce. Cook while stirring over low heat until the cheese is melted. Stir in tomatoes and serve. Top with cilantro, if desired.

***looks like great minds think alike because Alli and I both posted this today :) My version is a little different than the one she posted so we will leave them both on. Try one way, or try them both (either way it is yummy!!!)