Mexican Chicken Corn Chowder

1 ½ lbs boneless, skinless chicken breasts cut into bite size pieces (3 chicken breasts from Costco)

½ cup chopped onions

1-2 cloves minced garlic

3 T butter

2 chicken bouillon cubes

1 cup hot water

½ to 1 tsp ground cumin

2 cups half and half cream

2 cups shredded Monterrey Jack cheese

1 14¾oz cream style corn

1 4oz can diced green chilies, undrained

¼ tsp Tabasco sauce

1 medium tomato, chopped

fresh cilantro

Brown chicken, onion, and garlic in butter until chicken is no longer pink. Dissolve the bouillon in hot water. Add to pan along with cumin; bring to boil. Reduce heat, cover and simmer for 5 minutes. Add half and half, cheese, corn, chilies, and Tabasco sauce. Cook and stir over low heat until the cheese is melted. Stir in chopped tomato and cilantro.