Recipes posted on February 16, 2012 14:19
1 1/2 pounds chicken breasts, cut into small pieces
1/2 cup diced onion 1-2 garlic cloves, minced
3 Tablsp butter or margarine
2 chicken bouillon cubes in 1 cup hot water
1/2-1 teasp grd cumin 2 cups half n half
2 cups (8 oz) shredded Monterey Jack cheese
16 oz. can cream style corn 4 oz. can chopped green chilies, undrained
1/4-1 teasp hot pepper sauce
In a dutch oven, brown chicken onion and garlic in the butter.
Add chicken bouillon water and cumin and bring to a boil. Reduce
heat and cover, simmer for 5 mins. Add remaining ingredients and
cook and stir until melted and heated thru.