Mexican Chicken Corn Chowder

Mexican Chicken Corn Chowder

2 chicken breasts

1 clove garlic, minced

3 tablespoons butter

1 cube chicken bouillon

1 cup hot water

3/4 teaspoon ground cumin

2 cups half-and-half cream

2 cups shredded Monterey Jack cheese

2 (14.75 ounce) can cream-style corn

1 (4 ounce) can diced green chiles

1 dash hot pepper sauce

Crushed Tortilla Chips (Optional)

Bake and shred the chicken breasts. In a pot dissolve the bouillon in hot water. Stir in the shredded chicken, garlic, butter, and cumin. Bring to a boil, then reduce heat to low, cover, and simmer for 5 minutes. Stir in cream, cheese, corn, chilies, and hot pepper sauce. Cook, stirring frequently, until the cheese is melted. Serve and garnish with crushed tortilla chips (optional).