1 (10 or 14.5-oz) can diced tomatoes and green chiles, undrained
1 (14.75-oz) can creamed corn
2 tsp minced garlic
2 Tbsp dried minced onion
1-1/2 tsp cumin
1 cup chicken broth
2 cups half-and-half
2 cups shredded Mexican cheese blend
salt and pepper, to taste
In a Dutch oven, combine chopped chicken, diced tomatoes and green chiles, creamed corn, garlic, onion powder, cumin and chicken broth. Bring to a boil over medium high heat. Reduce heat to simmer and stir in half-and-half and shredded cheese. Season with salt and pepper to taste. Simmer for 15 or 20 minutes.