Makes two quarts. This soup should not be frozen.
3 Tbl butter
4 boneless, skinless chicken breasts, cut into chunks
1 small onion, shopped
2 garlic cloves, minced
2 cups half and half
2 cups Monterey Jack cheese, shredded
3 packages frozen cream-style corn, cooked
1 can green chiles, chopped
½ tsp ground cumin
½ tsp hot sauce
¼ tsp salt
2 Tbl fresh cilantro, chopped
Melt the butter in a Dutch oven over medium-high heat. Add the chicken, onion, and garlic, and sauté for 10 minutes. Stir in the half and half and the next six ingredients (cheese through salt). Continue to cook over low heat, stirring constantly. Stir in the cilantro, and serve.