Mexican Chicken Corn Chowder - Shirley Morris

Mexican Chicken Corn Chowder -- Shirley Morris

1 ½ lbs. boneless, skinless chicken breasts or 1 - 12.5 oz can of chicken

½ cup chopped onion or 1 tsp. of onion powder

½ tsp. garlic powder

3 Tbsp. butter

2 chicken bouillon cubes

1 cup hot water

1 tsp. ground cumin

2 cups half and half

2 cups shredded Monterey Jack cheese or 1 cup of Mozzarella

1 (15 oz.) can creamed corn

1 (4 oz.) can chopped green chilies

¼ tsp. hot sauce (Tabasco)

1 bag tortilla chips

In large saucepan, brown chicken, onion, garlic, and butter. Dissolve bouillon in hot water and add to chicken. Then add cumin and bring to a boil. Reduce heat, cover, and simmer for 5 minutes. Add remaining ingredients. Cook until cheese melts. To make ahead - Pour into a freezer bag and freeze.