1 1/2 pounds boneless skinless chicken breasts, but into 1-inch pieces
1/2 cup chopped onion
3 Tbsp butter
2 garlic cloves, minced
1 cup hot water
2 tsp chicken bouillon granules
1/2 to 1 tsp ground cumin
2 cups shredded Monterey Jack cheese
1 can (14 3/4 ounces) cream-style corn
1 can (4 ounces) chopped green chilies, undrained
1 medium tomato, chopped
In a large pot, brown the chicken and onion in butter until the chicken is no longer pink. Add garlic; cook 1 minute longer. Add the water, bouillon and cumin; bring to a boil. Reduce heat; cover and simmer for 5 minutes.
Stir in the cream, cheese, corn and chilies. Cook and stir over low heat until the cheese is melted; add tomato. Top with cilantro, avocado slices and tortilla strips if desired.
(I often make a healthier version of this soup by omitting the cheese and replacing the cream with skim milk. Although it's probably not as tasty as the original version, I still think it tastes good!)
