Brown chicken, onion and garlic powder in margarine. Melt bouillon in water and add to chicken. Add cumin and bring mixture to a boil. Simmer for 5 minutes. Add cheese, cream and chillies. Heat just until melted and smooth. Serve over Mexican rice.
Note: Instead of chicken bouillon, I use tomato/chicken OXO (bouillon) which is much more flavorful.
Ingredients
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1/2 pound chicken, cubed (or quite a bit more; we like lots of it inch there)
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1/2 cup chopped onion
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1 1/2 teaspoons garlic powder
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3 tablespoons margarine
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3 chicken bouillon cubes
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1 cup hot water
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1 teaspoon cumin
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1 cup shredded Jack cheese (or whatever you have)
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2 cups cream or 1/2 and 1/2
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1 can green chillies, diced (4 ounce can)
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