Mexican Chicken Corn Chowder

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1/2 cup butter
1/2 large onion, chopped
1 fresh jalapeno, chopped
2 large garlic cloves, chopped
3 cups chicken broth
1 Tbs. cumin
1/2 Tbs. black pepper
1 1/2 tsp. salt
2-15 oz. cans cream corn
2 1/2 small cans diced green chili
1 Tbs. dried parsley
1 qt. half-n-half
3/4 lb. pepper jack cheese, shredded
1/2 tsp. cilantro, chopped
3/4 cup milk
5 Tbs. corn starch
4 chicken breasts


To make your own chicken broth, boil 4 chicken breast in 7 cups of water with 1 bay leaf and 3/4 tsp. salt. Saute chopped onion, jalapenos, and garlic in butter.  Add next 7 ingredients and bring to a slight boil.  Stir in half-n-half.  Mix corn starch with milk and whisk into soup.  Turn down heat and add shredded cheese.  Stir till cheese is melted.  Add chopped up cilantro.  Add salt and pepper and chicken.  Top with crispy corn tortilla strips, diced avocados and chopped green onions.

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