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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 1/2 | pounds, raw | chicken, skinless | 1/2 | cup, chopped | Onion, chopped | 1 | clove | garlic minced | 3 | tablespoons | butter | 1 | cup | chicken broth (10.5 ounce can) | 3/4 | teaspoon | Spices, ground cumin | 2 | cups | cream, half and half | 2 | cups, shredded | monterey cheese | 1 | can (303 x 406) | Corn, cream style 14 oz | 1 | tablespoon | Green chiles, 4 oz canned chopped with liquid | 1 | cup, chopped or sliced | Tomatoes |
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Steps
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Sequence
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Step
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| | 1 | 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. Bring to a boil. 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. Stir in chopped tomato. Garnish with cilantro. |
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