Mexican Chicken Corn Chowder

2 boneless, skinless chicken breasts, cooked and chopped
3 tbsp butter
1 small onion, chopped
1 stalk celery, chopped
1 tsp cumin
1 1/2 tsp chili powder
1 can creamy chicken and mushroom soup
1 can cream style corn
1 cup frozen whole kernel corn
1 can chopped green chiles
2 cups chicken broth
1 cup half and half
1 cup shredded cheddar-jack cheese

Melt the butter in a saucepan. Add the onion and celery and cook, stirring occasionally until tender. Stir in the remaining ingredients including the chopped chicken and heat gently until everything is thoroughly hot and the cheese has melted. Serve in bowls with a garnish of chopped green onions or a sprinkle of fresh chopped cilantro.

Inspired by a recipe of the same name in Southern Living's 2001 Annual Recipes cookbook. This is my new favorite corn chowder!