*From Melissa Lasly - Iowa City Wards Cookbook
3 skinless chicken breasts
1/2 c. chopped onion
1-2 garlic cloves, minced
3 Tablespoons butter
2 chicken bouillon cubes
1 c. hot water
1/2 tsp ground cumin
2 c (1 pt.) half and half
2 c (8 oz) shredded Monterey Jack cheese
1 can (16 oz) creamed corn
1 can (4 oz) chopped green chilies, undrained
1 tsp tobasco sauce
1 medium tomato, seeded and chopped
fresh cilantro to garnish
Cut chicken into bite-sized pieces. Brown chicken onion and garlic in butter until chicken is cooked through. Dissolve bouillon in hot water. Add to pan along with cumin; bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add cream, cheese, corn, chilies, and tobasco. Cook until cheese is melted. Stir in tomatoes. Serve immediately; garnish with cilantro.
**I add white beans or hominy to make this a little heartier. Then it kinda becomes a white chili. Delish! Thanks Melissa!!!
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