3-4 chicken breasts cooked, cut in bite-sized pieces
1/2 c. chopped onions
1 to 2 garlic cloves, minced
2 tsp. chicken bouillon
1 c. hot water
1/2 to tsp. ground cumin
2 c. half & half
2 c. shredded monterrey jack cheese
1 can (16 ox.) cream-style corn
1 can (4 oz.) chopped green chilies, undrained
1 medium tomato, chopped
saute onion and garlic. dissolve the bouillon in hot water. add to pan along with cumin; bring to a boil. reduce heat; cover and simmer for 5 minutes. add cream, cheese, corn, chilies and chicken. cook and stir over low heat until the cheese is melted. garnish with tomatoes and crushed tortilla chips. this is best to serve right away. makes 2 quarts 6-8 servings.
*original recipe from dr. king's wife.
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