Mexican Corn Chowder (freezer)

Mexican Corn Chowder
by: "Girlfriends on the GO"

This mild, south-of-the-border taste will make your taste buds say "gracias"!

Sooo delicious! I loved it and Caleb even ate it.

1 1/2 lbs boneless, skinless chicken breasts
1/2 C chopped onion
1/2 t garlic powder
3 T butter
2 chicken bouillon cubes
1 C hot water
1 t ground cumin
2 C half and half
2 C shredded Monterey Jack Cheese
1 15 oz can creamed corn
1 4oz can chopped green chiles
1/4 t hot sauce (Tabasco)
1 bag tortilla chips

In large saucepan, brown chicken, onion, garlic, and butter. Dissolve bouillon in hot water and add to chicken. Then add cumin and bring to a boil. Reduce heat, cover, and simmer for 5 minutes. Add remaining ingredients. Cook until cheese melts. If freezing, see directions below. Otherwise, serve topped with crushed tortilla chips.

Freezing Directions: Pour into freezer bag and freeze. Include a bag of tortilla chips with this meal.