Cook time: 30 Min Prep time: 20 Min Serves: yeilds 2 quarts
Ingredients
3 Tbsp butter
4 chicken breasts, cubed
1 bunch green onions, chopped
2 clove garlic, minced
2 c half and half
2 c shredded monterey jack cheese
2 can(s) cream corn
1 can(s) chopped green chiles, drained, 4 1/2 oz
1/2 tsp hot sauce
1/4 tsp salt
1/4 tsp ground cumin
2 Tbsp chopped cilantro
Directions
1. Melt butter in a dutch oven over medium high heat; add chicken, onion and garlic. Saute 10 minutes.
2. Stir in next 7 ingredients; cook over low heat; stirring often for 15 minutes.
3. Stir in cilantro and serve.
