1-1/2 lbs boneless, skinless chicken breasts
1/2 C chopped onion
1 to 2 garlic cloves, minced
3 T butter or margarine
2 chicken bouillon cubes
1 C hot water
1/2 to 1 t ground cumin
2 C half and half
2 C shredded Monterey jack cheese
1 can cream-style corn
1 can (4 oz) chopped green chilis, undrained
1/4 to 1 t hot pepper sauce
1 medium tomato, chopped
Cut chicken into bite-size pieces. In a Dutch oven, brown chicken, onion and garlic in butter until chicken is not 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 hot pepper sauce. Cook and stir over low heat until the cheese is melted. Stir in tomato. Serve immediately; garnish with cilantro if desired. Yield: 6-8 servings
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