3 tablespoons butter
3-4 cooked chicken breast halves, cut into bite-size pieces
1 small onion, diced
2 garlic cloves, minced
2 cups half-and-half
8 oz. Monterey Jack cheese, cubed
2 (14 3/4-ounce) cans cream-style corn
1 (4.5-ounce) can chopped green chiles, undrained
2 teaspoons hot sauce ( I use Frank’s Red Hot)
1 teaspoon salt (can use less)
1/2 teaspoon ground cumin
2 tablespoons chopped fresh cilantro
Melt butter in a Dutch oven over medium-high heat; add onion, and garlic, and sauté 5-7 minutes. Stir in cooked chicken and the rest of the ingredients, except cilantro. Cook over low heat, stirring often, for about 20 minutes, until cheese is melted and mixture is hot. Stir in the cilantro. Serve warm & garnish with additional cilantro.
3-4 cooked chicken breast halves, cut into bite-size pieces
1 small onion, diced
2 garlic cloves, minced
2 cups half-and-half
8 oz. Monterey Jack cheese, cubed
2 (14 3/4-ounce) cans cream-style corn
1 (4.5-ounce) can chopped green chiles, undrained
2 teaspoons hot sauce ( I use Frank’s Red Hot)
1 teaspoon salt (can use less)
1/2 teaspoon ground cumin
2 tablespoons chopped fresh cilantro
Melt butter in a Dutch oven over medium-high heat; add onion, and garlic, and sauté 5-7 minutes. Stir in cooked chicken and the rest of the ingredients, except cilantro. Cook over low heat, stirring often, for about 20 minutes, until cheese is melted and mixture is hot. Stir in the cilantro. Serve warm & garnish with additional cilantro.
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