Mexican Chicken-Corn Chowder

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Southern Living


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3 tablespoons butter or margarine

4 skinned and boned chicken breast halves, cut into bite-size pieces (1 1/2 pounds)

1 small onion, chopped

2 garlic cloves, minced

2 cups half-and-half

2 cups shredded Monterey Jack cheese

2 (14 3/4-ounce) cans cream-style corn

1 (4.5-ounce) can chopped green chiles, undrained

1/2 teaspoon hot sauce

1/4 teaspoon salt

1/2 to 1 teaspoon ground cumin

2 tablespoons chopped fresh cilantro

Garnishes: chopped fresh cilantro, Anaheim chile

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