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1 1/2 lbs. boneless skinless chicken 1/2 c. chopped onions 1-2 garlic cloves, minced 3 Tbsp. butter 3 Tbsp. flour 2 chicken bouillon cubes 1 c. hot water 1/2 tsp. ground cumin 2 c. half & half 2 c. cubed Monterey jack cheese 1 16-oz. frozen corn 1 4-oz. chopped green chilis Cut chicken into bite sized pieces. Brown, add onion and garlic until onion transparent. Add flour to chicken and onion mixture. In separate container, add hot water to bouillon. Once dissolved, add to chicken with cumin; bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add cream, corn, cheese and chilis. Cook and stir over low heat until cheese is melted. 6-8 servings. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |