Mexican Corn Chowder

1 pound boneless skinless chicken breasts
2 cups fresh corn
1 pablano chilies, diced
1 cup chopped onion
2 cloves garlic — minced
5 cups chicken broth
1- 2 teaspoon ground cumin
1 16 oz can cream-style corn
1 4 oz can chopped green chiles — undrained
1/3 cup salsa
fresh cilantro — optional
1 Cut chicken into bite-size pieces. In a Dutch oven, brown chicken,
2 In a Dutch oven cook the onion, pablano chile, corn and garlic in 1/4 cup of the chicken stock until the corn starts to caramelize. Remove 2 cups of soup and blend in blender. Stir blended soup into remaining soup.
3 Add the chicken stock to pan along with cumin creamed corn, salsa and green chilies; bring to a boil.
4 Reduce heat; cover and simmer for 5 minutes.
5 Serve immediately; garnish with chopped cilantro

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