Oh how I love this soup!
In a saucepan, brown until no longer pink:
3 boneless, skinless chicken breasts, cubed
1 small onion, diced
1-2 garlic cloves, minced
Add, and bring to a boil:
2 chicken bouillon cubes dissolved in 1 c hot water
1 t cumin
Reduce heat, and simmer for 5 minutes.
Add:
2 c Half and Half
2 c Monterey Jack cheese, (grated or cubed for easier melting)
1 (14 3/4 oz) can cream-style corn
1 (4 oz) can diced green chilies
1/4 t Tabasco Sauce (or other hot sauce)
Cook and stir over low heat until cheese is melted.
Stir in:
1 tomato, chopped
Serve.
Garnish with fresh cilantro.
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