3 Tbsp. butter
4 skinless boneless chicken breasts, cut into bite-size pieces (1 1/2 lb.)
1 small onion, chopped
2 garlic cloves, minced
2 c. half-and-half cream
2 c. (8-oz.) Monterey Jack cheese, shredded
2 (14 3/4-oz.) cans cream-style corn
1 (4.5-oz.) can chopped green chiles, undrained
1/2 tsp. hot sauce
1/4 tsp. salt
1 tsp. ground cumin
2 Tbsp. chopped fresh cilantro

Melt 3 tablespoons butter in a Dutch oven over medium-high heat; add chicken, onion, garlic, and sauté 10 minutes. Stir in 2 cups half-and-half and next 6 ingredients; cook over low heat, stirring often, 15-20 minutes. Stir in 2 tablespoons cilantro. Serve immediately. Makes 2 quarts.