1 1/2 lb. chicken breasts
1/2 c. chopped onions
1-2 garlic cloves minced
3 T. butter
4 chicken bullion cubes
2 c. hot water
1 t. ground cumin
2 c. half & half
4 oz. can chopped green chillies
2 cans creamed corn
8 oz. monterey jack cheese
Cut chicken into small pieces - brown with onion and garlic in butter. Disolve bullion in hot water and add to pan with cumin. Boil. Reduce heat and add half & half, creamed corn, chillies, and cheese. Stirl low heat until cheese is melted.
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