| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Mexican |
Not, Sent |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Boneless skinless chicken breasts |
| 1/2 |
c |
Chopped onion |
| 2 |
|
Cloves garlic, minced |
| 3 |
tb |
Butter or margarine |
| 2 |
|
Cubes chicken bouillon |
| 1 |
c |
Hot water |
| 1 |
ts |
Ground cumin |
| 2 |
c |
Half and half |
| 2 |
c |
Shredded monterey jack cheese |
| 1 |
|
16 oz can cream-style corn |
| 1 |
|
4 oz can chopped green chiles, undrained |
| 1 |
ts |
Hot pepper sauce |
| 1 |
md |
Tomato, chopped |
|
|
Fresh cilantro, optional |
INSTRUCTIONS
Cut chicken into bite-size pieces. In a Dutch oven, brown chicken, onion
and garlic in butter until chicken is no long pink. Dissolve the bouillon
in hot water. Add to pan along with cumin; bring to a boil. Reduce heat;
cover and simmer for 5 minutes. Add cream, cheese, corn, chilies and hot
pepper sauce. Cook and stir over low heat until the cheese is melted. Stir
in tomato. Serve immediately; garnish with cilantro if desired.
Posted to EAT-L Digest 29 Dec 96
Recipe by: Taste of Home Oct/Nov '96
From: The Taillons <taillon@ACCESS.MOUNTAIN.NET>
Date: Mon, 30 Dec 1996 20:20:33 -0500
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