1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces (or about 2 cups of cooked, diced chicken)
1/2 cup chopped onion
3 tablespoons butter
2 garlic cloves, minced
1 cup hot water
2 t. chicken bouillon granules
1 t. ground cumin
2 t. homemade taco seasoning
1 1/2 cups half-and-half cream
~2 cups (8 ounces) shredded Monterey Jack cheese
1 can (14-3/4 ounces) corn, undrained
1 can (4 ounces) chopped green chilies, undrained
In skillet or soup pot, brown chicken and onion in butter until chicken is no longer pink. Add garlic; cook 1 minute longer. Add the water, bouillon, cumin and taco seasoning; bring to a boil. If you're using cooked chicken, add it now. Reduce heat; cover and simmer for 5 minutes.
Stir in the cream, cheese, corn, and chilies. Cook and stir over low heat until cheese is melted. Serve with a loaf of crusty bread.
The original recipe came from the Taste of Home Best Loved Recipes cookbook, but can also be found at the Taste of Home website. This is my version, because I rarely prepare a recipe as it's written. The original recipe called for hot pepper sauce and a tomato, I left those out. Also, I used leftover chicken and just added it when I added the water, bouillon and spices. I also don't like cumin by itself, so I added 2 teaspoons of my amazing taco seasoning and it was fantastic. Just the right amount of smoky spice. This was easy and oh so yummy on a cold evening. My family declared it a keeper.