Mexican Chicken Corn Chowder

Ingredients

3 Tbsp	Butter
1 1/2 Lb	Chicken Breasts
2 Cups	Chicken Broth
1 Tsp	Chili Powder
1 Cup	Corn
15 Oz	Cream Corn
1 Clove	Garlic
4 Oz	Green Chile's
3/4 Tsp	Ground Cumin
2 Cups	Half & Half Cream
1/8 Tsp	Hot Pepper Sauce
2 Cups	Monterrey Jack Cheese
1/2 Cup	Onion
1/2 Tsp	Taco Seasoning
1	Tomato

Directions

Chop onion, mince garlic, shred cheese, dice Chile's if not already diced. In a Dutch oven, brown chicken, onion, and garlic in butter until chicken is no longer pink. Pour chicken broth into Dutch oven, and season with cumin, chili powder & taco seasoning. Bring to a boil. Reduce heat to low, cover, and simmer for 5 minutes. Stir in cream, cheese, corns, chilies, and hot pepper sauce. Cook, stirring frequently, until the cheese is melted. Stir in chopped tomato. Adjust seasoning to your taste. ** Recipe provided by Joyce Marie Stewart **