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Mexican Corn Chowder

Cook in oil in the 5 quart pot:

   - 1 1/2 pounds boneless chicken


   - 1 onion

Cut chicken into bite-size pieces and return to pot along with the chopped onion. Cook until the chicken is no longer pink and the onions are translucent.

Add and cook for a minute:

   - 1-2 Tbs minced garlic

Add and bring to a boil:

   - 1 cup water

   - 2 tsp chicken bouillon

   - 1 tsp cumin


   - 2 cups cheese

Stir in the cheese along with:

   - 2 cups milk

   - 1 can (14 oz) creamed corn

   - 1/2 cup green salsa

When the cheese is melted, add:

   - 1 can (15 oz) diced tomatoes


Use Monterey Jack cheese, if available.

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