Mexican Chicken Corn Chowder

1 1/2 lbs. Chicken Tenders (usually about 8)

1/2 C. onions

1-2 cloves minced garlic

3 Tbs. Butter

2 Chicken boullion cubes

1 C. hot water

1/2 tsp. Ground Cumin

In a fry pan, brown chicken with butter, garlic, and onions. If desired, fresh onions added at the end are good, too. After the chicken is cooked, shred with 2 forks or spatula (keep warm). In your large soup pot, heat 1 Cup water and add chicken boullion and ground cumin. Simmer for 5 minutes until dissolved.

2 Cups Half and Half

2 Cups Shredded Cheese

1 Can cream style corn

1 Can regular corn

1 Can diced Green Chilies

Add all the remaining ingredients above to the hot water mixture. Heat and add chicken. Be careful...it will burn easily on the bottom. Stir often, heat slowly. Garnish with Fresh chopped tomatoes and Cilantro! Crushed corn chips, avocado, and shredded cheese are also good garnishes. My husband likes tabasco sauce for a little zing of flavor, as well. This recipes serves approximately four.

Recipe from The Sisters Cafe.