Created on February 28th, 2011
Cut chicken into small bite size pieces.
In a large stock pot, melt butter over medium heat.
Add chicken, onion and garlic.
Sprinkle fajita seasoning on top.
Cook until chicken is no longer pink, 5-8 minutes.
In a measuring cup, dissolve bouillon cubes in hot water.
Add to cooked chicken along with cumin, bring to a boil.
Reduce heat, cover and simmer for 5 minutes.
Add half-and-half, cheeses, corn, chilies and rotel.
Let chowder simmer until cheese is melted and soup is warm, about 30 minutes.
Serve with Mexican Cornbread and enjoy!