Mexican Chicken Corn Chowder

There is nothing like warm chowder on a blustery day! My husband and I had it for dinner after a very cold softball game, and it warmed from the inside out. Even better, it is VERY easy. Our friend, Stephanie Taylor, made it for us originally. It was a fun soup for a party, because after one ladles his or her soup, there are 4-5 condiments to choose to add to it. Last night we used tomatoes, crushed chips, and cilantro, but avocado and a sprinkle more of cheese are good garnishes, too. So here goes my first contribuation to Sister's Cafe! Hope you like it.

Mexican Chicken Corn Chowder

Submitted by Mindy

1 1/2 lbs. Chicken Tenders (usually about 8)

1/2 C. onions

1-2 cloves minced garlic

3 Tbs. Butter

2 Chicken boullion cubes

1 C. hot water

1/2 tsp. Ground Cumin

In a fry pan, brown chicken with butter, garlic, and onions. If desired, fresh onions added at the end are good, too. After the chicken is cooked, shred with 2 forks or spatula (keep warm). In your large soup pot, heat 1 Cup water and add chicken boullion and ground cumin. Simmer for 5 minutes until dissolved.

2 Cups Half and Half

2 Cups Shredded Cheese

1 Can cream style corn

1 Can regular corn

1 Can diced Green Chilies

Add all the remaining ingredients above to the hot water mixture. Heat and add chicken. Be careful...it will burn easily on the bottom. Stir often, heat slowly. Garnish with Fresh chopped tomatoes and Cilantro! Crushed corn chips, avocado, and shredded cheese are also good garnishes. My husband likes tabasco sauce for a little zing of flavor, as well. This recipes serves approximately four.