Mexican Chicken Corn Chowder

It has been so cold the last couple days, I love it! I woke up extra early so that I could be sneaky and do something Justin wouldn’t approve of so early in the year… watch a Christmas movie! I can’t help it, I am just too excited, lol! So I watched “Christmas with the Kranks” and made this soup for lunch, it was heavenly! After lunch Justin checked the weather and pointed out that we have a chance of flurries on Thursday, yippee! Ingredients 2 chicken breasts 1 clove garlic, minced 3 tablespoons butter 1 cube chicken bouillon 1 cup hot water 3/4 teaspoon ground cumin 2 cups half-and-half cream 2 cups shredded Monterey Jack cheese 2 (14.75 ounce) can cream-style corn 1 (4 ounce) can diced green chiles 1 dash hot pepper sauce Crushed Tortilla Chips (Optional) Directions Bake and shred the chicken breasts. In a pot dissolve the bouillon in hot water. Stir in the shredded chicken, garlic, butter, and cumin. Bring to a boil, then reduce heat to low, cover, and simmer for 5 minutes. Stir in cream, cheese, corn, chilies, and hot pepper sauce. Cook, stirring frequently, until the cheese is melted. Serve and garnish with crushed tortilla chips (optional).