2 teaspoons vegetable oil
2 cloves garlic, minced
1 pound skinless, boneless chicken breast halves
1 (10 ounce) can Italian-style diced tomatoes with green chile peppers
1 (10 ounce) can chicken broth
1 (10 ounce) package frozen corn kernels
3 cups water
1 teaspoon seasoning packet
3 cups shredded Monterey Jack cheese
Heat oil in a large skillet over medium heat. Add garlic and saute for 15 minutes, or until garlic is lightly browned. Stir in chicken and simmer for 5 minutes. Add tomatoes and stock and saute for 30 minutes. Add corn and water and bring to a boil. Reduce heat to medium, cover, and simmer, stirring occasionally, for 5 minutes.
Stir in broth, corn and water. Simmer, stirring occasionally, for 5 minutes, or until broth is almost reduced and corn is mushy. Mix in cheese and heat through.