In a Dutch oven, brown chicken, onion, and garlic in butter until chicken is no longer pink.
Pour chicken broth into Dutch oven, and season with cumin, chili powder & taco seasoning. Bring to a boil. Reduce heat to low, cover, and simmer for 5 minutes.
Stir in cream, cheese, corns, chilies, and hot pepper sauce. Cook, stirring frequently, until the cheese is melted. Stir in chopped tomato.
Adjust seasoning to your taste.
** Recipe provided by Joyce Marie Stewart **
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