Chicken Cheese Chowder

Makes 6 servings

• 2 tablespoons margarine or butter
• 1 small onion, finely chopped (1/4 cup)
• 1 1/2 teaspoons ground cumin
• 1/2 pound boneless skinless chicken breast halves, cut into 1 inch pieces
• 2 large sweet potatoes, cut into 1 inch pieces
• 1 (14 1/2-ounce) can chicken broth
• 1/2 cup heavy whipping cream
• 2 teaspoons chili powder
• 1/4 teaspoon salt
• 1 (16-ounce) can cream style corn
• 1 (4-ounce) can chopped green chilies, drained
• 1 cup shredded Monterey Jack-Colby cheese (4 ounces)
• Chopped fresh cilantro, if desired

Melt margarine in Dutch oven over medium heat. Cook onion, cumin and chicken in margarine 8 to 10 minutes, stirring occasionally, until chicken is no longer pink in center.

Stir in sweet potatoes and broth. Heat to boiling; reduce heat to low. Cover and simmer about 8 minutes or until potatoes are tender.

Stir in remaining ingredients except cheese and cilantro; cook until hot. Gradually stir in cheese just until melted. Sprinkle each serving with cilantro.