Mexican Chicken-Corn Chowder

• butter or 3 tablespoons margarine↗3
• boneless skinless chicken breast halves, cut into bite-size pieces↗4
• small onion, chopped↗1
• garlic cloves, minced↗2
• half-and-half cream↗2
• shredded monterey jack cheese2
• (15 ounce) cans cream-style corn↗2
• (4 1/2 ounce) can chopped green chilies, undrained1
• hot sauce (I use Tabasco)↗1⁄2
• salt↗1⁄4 - 1⁄2
• cumin↗1
• chopped fresh cilantro2

Step-by-step instructions

1. 1

   Melt butter in a Dutch oven over medium-high heat; add chicken, onion, and garlic, and saute 10 minutes.

2. 2

   Stir in next 7 ingredients; cook over low heat, stirring often, 15 minutes.

3. 3

   Stir in 2 tablespoons cilantro.