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!