Mexican Chicken Corn Chowder

1 1/2lb. boneless, skinless chicken, cut into bite size pieces
1/2 c. chopped onion
3 garlic cloves, minced

3 Tbsp. Butter

2 chicken bouillon cubes

1 c. hot water

2 c. half & half

2 c. shredded jack cheese

2 c. cream style corn (1-15.5oz. can)

4oz. chopped green chilies, drained

1/4 - 1 tsp. hot pepper sauce

1 medium tomato, chopped into small pieces

Brown chicken, with the onion, garlic in the butter until cooked through.

Dissolve bouillon in hot water, then pour into chicken mix. Bring to a boil, then reduce heat and cover to simmer for 5 minutes.

Add half & half, cheese, corn, chilies and hot pepper sauce. Cook and stir over low heat until the cheese melts.

Stir in tomatoes and serve hot.

Note: Serve soup right away. Don’t overcook as the soup will begin to separate.