This is SO DE-Lish! No I didn't copy and paste that from the previous posts. ;P It's creamy, yet light at the same time. It is a wonderful balance of Mexican flavors! Everyone I have made this for loves it and my kids do too! It is really easy, especially if you want to throw store bought rotisserie chicken in there- comes together in a snap! Win win win! It also freezes well. Win. ;)
3/4 lbs. Boneless Skinless Chicken Breasts
!/2 C Chopped Onion
1-2 Garlic Cloves (or how ever many float your boat!)
3 Tbl. Butter
2 cubes Chicken Bouillon (I use the paste or use broth in place of water)
1-3 cups hot water. (please make sure to match the amount of bouillon with the amount of water)
1/2-1 tsp. Ground Cumin
2 C Half and Half
2 C (8 oz) Shredded Pepper Jack Cheese
16 oz Creamed Corn
1 can Chopped Green Chilis, drained
1/4-1 tsp Tabasco Sauce (or your favorite hot sauce)
1 Medium Tomato, diced
Fresh Cilantro (puke!!!) or Parsley (optional for garnish and flavor)
Cut Chicken into small, bitesized pieces. In dutch oven (pot) brown chicken, onion, and garlic in hot butter until chicken is no longer pink. Dissolve bouillon in hot water and add to pan along with cumin. Bring to a boil, then reduce heat to a simmer. Cover and simmer for 5 min. Add half and half, cheese, corn, chilis, and tabasco. Cook and stir until cheese melts. Stir in tomato. Garnish as desired. I also like to add some frozen corn in there. 1-2 cups. Also delicious with tortilla chips, avocado, etc. Let your imagination run free!
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