Mexican Chicken Corn Chowder Recipe

• 2 tablespoons butter
• 1/2 cup chopped onions
• 1 garlic clove minced
• 1 pound cooked diced chicken meat, about 3 cups (I use leftover roast chicken)
• 1/2 cup hearty chicken stock (or 2 teaspoons Better Than Bouillon Reduced Sodium Chicken Base dissolved in 1/2 cup hot water)
• 3/4 teaspoon ground cumin
• 2 cups half and half cream (possible substitutes in description above)
• 2 cups shredded Monterey Jack cheese (or sub part or all Pepper Jack for even more kick)
• 1 can cream-style corn
• 1 4-ounce can diced green chilies
• 1/8 teaspoon hot pepper sauce (more or less to taste)
• 1 medium tomato, chopped
• Cilantro leaves for garnish

Directions