Ingredients:

• 2 tablespoons butter
• 1 tablespoon olive oil
• 3 boneless skinless chicken breasts, cubed
• 1 small onion, chopped
• 2 jalapeno peppers, seeded and finely chopped
• 5 large garlic cloves, finely chopped (do not mince)
• 1 1/2 teaspoons cumin
• 1 cup chicken broth
• 2 cups half-and-half cream
• 2 cups shredded blended cheese
• 1 (14 ounce) can cream-style corn
• 1 (4 ounce) can diced green chilies
• 1 (14 ounce) can diced tomatoes, drained or 1 large chopped tomato
• seasoning salt & freshly ground black pepper (to taste, can use white salt)
• Tabasco sauce (to taste)
• 1 C shredded Pepper Jack cheese for garish

Method:

1. Heat butter and oil in a medium sized stock pot over medium heat.

2. Add in cubed chicken, onion and jalapeno peppers; cook stirring until chicken is no longer pink (adding in the garlic and cumin the last 2-3 minutes of cooking time).

3. Add in broth; bring to a boil over medium-high heat.

4. Reduce heat to low then stir in cream, shredded cheese, cream-style corn, green chilies and diced tomatoes; cook stirring until the cheese has melted and all ingredients are heated through (about 2-3 minutes).

5. Season with salt, pepper and Tabasco to taste.

6. Ladle into bowls then sprinkle with the Pepper Jack.

Yield: 8 Servings