1. Heat butter and oil in a Dutch oven over medium. 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 more shredded cheese. ---------------------------------------------------------------------------
Nutrition
Ingredients
