This recipe comes from my good friend, Julie Bird. Her husband Eric is the Pastor at Bloomsdale Baptist Church, in Bloomsdale, Missouri. As the mama to 6 (so far), she knows how to make food that is quick and delicious. She calls this "Corn Chowder" but I think the chicken and the south-of-the-border flavors should get the main emphasis.
Chicken Tortilla Chowder
1 1/2 lbs chicken breast
1/2 cup chopped onion
1 to 2 garlic cloves, minced
2 chicken bouillon cubes
1 cup hot water
1/2 to 1 tsp cumin
2 cup half-and-half
2 cup (8 oz) Monterrey Jack cheese (I personally prefer pepper jack)
1 can cream corn
1 can whole kernel corn
1 4 oz can chopped green chiles, undrained
1 medium tomato, chopped (I also like to substitute a can of Ro-Tel, drained)
Cut chicken into bite-sized pieces. In a large pot, brown chicken, onion and garlic in butter until chicken is no longer pink. Dissolve the bouillon in hot water. Add to the pan along with the cumin; bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add the rest of the ingredients. Cook and stir over low heat until cheese is melted.
Serves 6-8. I like to serve with a salad and some nachos! Fiesta!