Mexican Chicken Corn Chowder

This is our sister Andrea's version of the recipe from Favorites. I added the hominy and love it. Natalie posted her version of the recipe tonight too, so you better believe it's a keeper! This recipe serves 12, but it's easy to halve for 6 servings...

          2 (12 oz.) cans chunk chicken, packed in water (Costco)

          1 large onion, finely chopped

          2 tsp. garlic, chopped

          4 chicken bullion cubes (or 4 tsp. chicken bullion granules)

          1 1/2 cups hot water

          1 1/2 tsp. ground cumin

          4 cups half-and-half (we use 2 c. regular and 2 c. fat free)

          4 cups cheddar cheese, shredded

          2 (14 oz.) cans cream-style corn

          1 (16 oz.) can golden hominy, drained (optional, but delicious)

          1 (7 oz.) can diced green chilies, drained

          1/2 tsp. hot pepper sauce, optional (to taste)

          2 (14 oz.) cans petite peeled & diced tomatoes, drained

In a large pot, add chicken with the water it is packed in. Use a wire whisk to separate chunks. Chop onion and add to pot with garlic, hot water, chicken bullion and cumin. Bring to a boil, then reduce heat, cover and simmer for 10 minutes. Add half-and-half, cheese, corn, hominy, chilies and hot sauce. Cook over medium heat while stirring until cheese has melted. Stir in chopped tomatoes and serve. Fresh cilantro & Fritos are a great garnish, if desired.