Ole Mexico Corn Chowder

Ingredients:

3 tablespoon Butter
4 Boneless chicken breasts, cubed
1 Small onion, chopped
2 Cloves garlic, minced
2 cup Half and half
2 cup Shredded Monterey Jack
2 14.5-ounce cans creamed corn
1 4.5-ounce can chopped green chilies, undrained
1/2 teaspoon Hot Sauce
1/4 teaspoon Sea Salt
1 teaspoon Cumin, Ground
2 teaspoon Cilantro

Directions:
Melt butter in stockpot. Add chicken, onion and garlic and saute for 10 minutes. Stir in other ingredients and cook 15 minutes, stirring often. Stir in cilantro and serve.
8 servings