3 T butter
1/2 c. chopped onion
1 clove garlic (used 1 tsp. refrigerated minced garlic)
4 c. chopped cooked chicken
1c. chicken broth
1/2 tsp. cumin
2 c. half & half
1 - 4.5 oz. chopped green chilies
2 - 14.75 oz. cans cream style corn
2 c. (8 oz.) shredded Monterey Jack Cheese w/ peppers ( I used 1 c.Krogers Hot Pepper Blend Cheese and 1 c. mild chedder cheese to keep it less spicey)
*Saute onion & garlic in butter. Add chicken, broth, & cumin. Bring to boil. Cover, reduce heat & simmer 3 min.
Add half & half, chiles, corn & cheese. Cook over low heat until heated.Don't let it boil. Makes about 2-1/2 quarts.
