Mexican Chicken Corn Chowder

Oh, this is a serious favorite. It has been shared with many friends and families over the years. It's often requested by my son, who has also learned to prepare it himself - and that's saying something!

Creamy, a bit spicy, perfect for chilly Autumn and Winter evenings. It goes together quickly too.

I changed the recipe up just a little, instead of chopped tomato, I use a can of Rotel Tomatoes. I also have used different cheeses depending on what I have on hand. The cilantro is definitely NOT optional! However, for those who cannot tolerate cilantro, Italian parsley is an alternative :-)

1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces

1/2 cup chopped onion

3 tablespoons butter

1 to 2 garlic cloves, minced

1 cup hot water

2 teaspoons chicken base

1/2 to 1 teaspoon ground cumin

2 cups half-and-half cream

2 cups shredded Monterey Jack cheese (or cheddar or a combination of both)

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 can Rotel tomatoes

Minced fresh cilantro (or Italian Parsley)

In a Dutch oven, brown chicken and onion in butter until chicken is no longer pink. Add garlic; cook 1 minute longer. Combine water and base stirring until it's dissolved. Add to pot along with 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 cheese is melted; add tomato and cilantro.