3 tbsp. butter
1 1/2 lb. (4) chicken breast halves, skinned and boned, cut into bite-sized pieces
1 small onion, chopped
2 garlic cloves, minced
2 c. half and half
2 c. Monterey Jack cheese, shredded
2 (14 3/4 oz.) cans cream-style corn
1 (4.5 oz.) can chopped green chilies (undrained)
1/2 tsp. hot sauce
1/4 tsp. salt
1/2 to 1 tsp. ground cumin
2 tbsp. fresh cilantro, chopped

Melt butter in a Dutch oven over medium-high heat. Add chicken, onion and garlic and saut 10 minutes. Stir in next 7 ingredients. Cook over low heat, stirring often, 15 minutes. Stir in 2 tablespoons cilantro.

Yield: 2 quarts. Prep: 20 minutes. Cook: 30 minutes. Garnishes: chopped fresh cilantro and Anaheim chile.