Mexican Chicken Corn Chowder Recipe

• 2 cups cooked chicken, cubed
• 1/2 cup chopped onion
• 1 TBSP butter
• 2 garlic cloves, minced
• 1 1/2 cup chicken broth
• 1 tsp ground cumin
• 2 cups half-and-half cream
• 2 cups shredded Pepper Jack cheese
• 1 can (14-3/4 ounces) cream-style corn
• 1 can (4 ounces) chopped green chiles, undrained
• 1 tsp hot pepper sauce
• 1 medium tomato, chopped
• Optional: Minced fresh cilantro and fried tortilla strips

Directions