MEXICAN CHICKEN CHOWDER from Marcy Ullery

3 Tbsp butter
1 ½ lb. chicken (bite size)
½ c. chopped onion
2 cloves garlic
Brown in dutch oven until chicken is no longer pink and then add:

1 c. water
2 chicken bouillon cubes
1 tsp. ground cumin
Bring to a boil and simmer 5 mins. and then add:

2 c. half and half
2 c. Monterey jack cheese
1 can cream corn
1 can chopped chilies (undrained)
Cook and stir over low heat until cheese is melted. Stir in 1 medium tomato finely
chopped and fresh cilantro to taste.

This is the original recipe. I double it to fill a dutch oven or large crock pot. I use a whole stick of butter, rotisserie chickens work great, I use garlic powder or dried minced garlic instead of fresh just because I always have those on hand. I use the juices off the rotisserie chickens, more cumin than it calls for, and I use pepper jack instead of Monterey jack just for a little extra spice and I use more than what it calls for. It will be kind of a thin soup at first, but thickens over time.