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chicken breast onion garlic butter chicken bouillon cubes water ground cumin cream shredded Monterey Jack cheese cream-style corn green chilies hot pepper sauce tomato fresh cilantro
Viewed: 70 - Published at: 2 years agoIngredients
- 1 1/2 lb. boneless skinless chicken breast
- 1/2 c. chopped onion
- 1 to 2 garlic cloves, minced
- 3 Tbsp. butter or margarine
- 2 chicken bouillon cubes
- 1 c. hot water
- 1/2 to 1 tsp. ground cumin
- 2 c. half and half cream
- 2 c. (8 oz) shredded Monterey Jack cheese
- 1 can (16 oz) cream style corn
- 1 can (4 oz) chopped green chilies, undrained
- 1/4 to 1 tsp. hot pepper sauce
- 1 med. tomato, chopped
- Fresh cilantro or parsley, optional
Method
- Cut chicken into bite-size pieces.
- In a Dutch over, brown chicken, onion and garlic in butter until chicken is no longer pink.
- Dissolve the bouillon in hot water.
- Add to pan along with cumin, bring to a boil.
- Reduce heat; cover and simmer for 5 minutes.
- Add cream, cheese, corn, chilies, and hot pepper sauce. Cook and stir over low heat until the cheese is melted.
- Stir in tomato.
- Serve immediately; garnish with cilantro if desired. Yield: 6-8 servings (2 quarts).
