Creamy Mexican Chicken Soup

3 Tbsp. butter
2-3 cups cooked chicken breast cubed
1/2 cup onions chopped
2 cloves garlic minced
1 tsp. chicken bouillon
1 cup hot water
1 1/2 tsp. ground cumin
2 cans creamed corn
2 cups 1/2 & 1/2
2 cups monteray jack cheese
1 can diced green chilies-do not drain
hot sauce or cayenne pepper to taste
Brown chicken, garlic and onions in pan with butter. Dissolve chicken bouillon in hot water and place in pan with chicken mixture. Add cumin and bring to a boil reduce heat and simmer for 5 min. Then add creamed corn, 1/2 & 1/2, chilies, and monteray jack cheese. Cook until cheese melts. Add hot sauce or cayenne pepper to taste.

Label: Thaw in fridge. Reheat on stove until hot. Be careful not to scorch the bottom.
Garnish with a spoonful of your favorite salsa or more hot sauce to taste. You can crush tortilla chips on top if you like.