This is one of the three soups we tried out at Girl's Night (during the Priesthood Session of Conference). I forgot the tomatoes even though there was a box of tomatoes in my kitchen. Whatever - it was still the most delicious, cheesy, chicken-y bowl I've had in a long long time. Sigh. (The mini corn muffins are courtesy of the Marie Callender's Corn Bread Mix. Just do what Sister Callender says and everything will turn out fine.)
1 1/2 lb. chicken breasts
1 1/2 c. chopped onion
1-2 garlic cloves (or 1 tsp. minced)
3 T. butter
2 chicken bullion cubes
1 c. hot water
1 tsp. cumin
2 c. half-and-half
2 c. shredded Monterey-jack cheese
1 can creamed corn
1 can (4 oz.) green chiles, drained
1 med. tomato, chopped
Cut and cube chicken. Brown with onion, garlic, and butter.
In a separate pan, dissolve bullion cubes in hot water. Add cumin, bring to a boil, then reduce heat. Cover and simmer 5 minutes.
In 3 qt. pan, add bullion mixture, chicken, and rest of ingredients (except tomatoes) Add shredded cheese after all mixed together. Cook and stir until cheese is melted. Add tomatoes.