"Southwestern Chicken Corn Chowder"

"Southwestern Chicken Corn Chowder"
Compliments of: Daniel and Marie Hunt

Prep Time: 30 Minutes
Cook Time: 1 Hour
Ready In: 1.5 Hours
Yields: 8 servings

INGREDIENTS:
3 pounds - Boneless Skinless Chicken Breasts
1 cup - Chopped White Onion
4 cloves - Minced Garlic
6 table spoons - Butter
4 cubes - Chicken Bullion
2 cups - Hot Water
2 tsp - Ground Cumin
4 cups - Half and Half
4 cups - Shredded Monterey Jack Cheese
32 oz - Cream-style Corn
7 oz - Fire Roasted Diced Green Chilies

DIRECTIONS:
Boil chicken breasts until fully cooked, remove and let cool; using your fingers pull the chicken into shreds
In a 4 Quart Pot combine hot water and chicken bullion over medium heat until a broth is formed
Add the cooked chicken, butter, cumin, corn, onions, garlic and chillies and let simmer for about 15 minutes
Add half and half and bring to serving temp
Stir in Monterey Jack cheese 5 minutes before serving
Top with crumbled tortilla chips, cilantro, and diced tomatoes