Mexican Chicken Corn Chowder

Mexican Chicken Corn Chowder
Katie (Katiedid) from Taste of Home

1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
1/2 cup chopped onion
1 to 2 garlic cloves, minced
3 tablespoons butter
1 cup hot water
2 teaspoons chicken bouillon granules
1/2 to 1 teaspoon ground cumin
2 cups half-and-half cream
2 cups (8 ounces) shredded Monterey Jack cheese
1 can (14-3/4 ounces) cream-style corn
1 can (4 ounces) chopped green chilies, undrained
1/4 to 1 teaspoon hot pepper sauce
1 medium tomato, chopped
Minced fresh cilantro, optional
In a Dutch oven, brown chicken, onion and garlic in butter until chicken is no longer pink. Add the water, bouillon and cumin; bring to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in the cream, cheese, corn, chilies and hot pepper sauce. Cook and stir over low heat until the cheese is melted; add tomato. Sprinkle with cilantro if desired. Yield: 6-8 servings (2 quarts).

Katie's Notes: I used reduced-sodium bouillon, fat-free half-and-half, added some frozen corn and a can of white beans, rinsed and drained.
Kim's Notes for Crockpot: I didn't have Mexi Corn, so in it's place I used about a cup & a half of a frozen Chuckwagon Corn blend that had chopped onion & bell peppers in it. I put in 3 frozen chicken breasts (not cut up), onion, garlic, bullion, cumin, chilies, water, cream corn, frozen corn & hot sauce & cooked it on high for 4 hours. After about 2.5 hours I used a knife & cut the chicken apart somewhat so it would be sure to cook through (I cut it up even more at the end). At the end I added the cheese, half & half & tomato, turned it to low & cooked about 10 more min. Didn't have cilantro, but didn't miss it.