Mexican Chicken Corn Chowder

Mexican Chicken Corn Chowder (from here)

3 chicken breasts, diced
1/2 cup chopped onions
1-2 cloves minced garlic
3 Tbsp butter
2 chicken bouillon cubes
1 cup hot water
1/2 to 1 tsp ground cumin
2 cups half and half
2 cups shredded Monterey Jack cheese
1 (14 3/4oz) cream style corn
1 (4 oz) can diced green chilies, undrained
1/4 tsp Tabasco sauce
1 medium tomato, chopped
fresh cilantro

In a dutch over or large saucepan, brown chicken, onion, and garlic in butter until chicken is no longer pink. Dissolve the bouillon in hot water. Add to pan along with cumin; bring to boil. Reduce heat, cover and simmer for 5 minutes. Add half and half, cheese, corn, chilies, and Tabasco sauce. Cook and stir over low hear until the cheese is melted. Stir in chopped tomato. Serve immediately. Garnish with cilantro. (Notes: I always use cilantro and I just add some into the soup at the end instead of just as a garnish. Also, I like a little bit thicker soup so I made a roux using 2Tbsp butter and 2Tbsp flour, microwaved it, stirred it up and added it to the soup to thicken it. And lastly it is great with tortilla strips!)

Pepper Biscuit Pull-Apart

1/4 tsp garlic powder
1/4 tsp salt, if desired
1/4 tsp dried oregano
1/4 tsp dried basil leaves
4 1/2 tsp olive oil
1 (12oz) can refrigerated flaky biscuits
1/4 cup chopped green bell pepper
1/4 cup chopped red bell pepper
1/4 cup shredded Mozzerella cheese
2 Tbsp grated Romano or Parmesan cheese

Heat oven to 400. In small bowl combine first 4 ingredients, set aside. Seperate biscuits. Place one in center of ungreased cookie sheet. Arrange remaining biscuits in a circle around center biscuit with edges slightly overlapping. Gently press into 10inch circle. Brush with olive oil, top with bell peppers and cheeses. Sprinkle garlic powder mixture on top. Bake 12 to 15 min or until golden brown.