1 pound boneless, skinless turkey breasts
1/2 cup chopped onion
1/2 teaspoon garlic powder
3 tablespoons butter or margarine
1 teaspoon chicken bouillon
1 cup hot water
1/2 teaspoon ground cumin
4 ounces cream cheese
1-1/2 cups Half & Half
2 cups shredded Monterey Jack cheese
1 can (16 oz) cream-style corn
1 can (4 oz) chopped green chilies, un-drained
1/4 teaspoon hot pepper sauce
1 medium tomato, chopped
Fresh cilantro, optional

Cut turkey into bite-size pieces. Brown turkey, onion and garlic in butter until turkey is no longer pink. Dissolve the bouillon in hot water. Add to pan along with cumin; bring to a boil. Reduce heat; cover and simmer for five minutes. Add cream cheese, Half & Half, corn, chilies and hot pepper sauce. Cook and stir over low heat until the cheese is melted. Stir in tomato. Serve immediately; garnish with cilantro if desired.

Alternate Cooking Method:   Can use leftover cooked turkey, cut into bite size pieces. Place all ingredients in a slow cooker and cook on low for approximately 6-8 hours.

This recipe won 1st Place in the 2006 Nebraska State Fair, submitted by LaRita Lang of Lincoln, Nebraska