Mexican Chicken Corn Chowder

Rice or Breadbowls
1lb. boneless chicken breasts
½ c chopped onion
2 cloves garlic, minced
3 Tb. Butter or margarine
2 chicken bouillon cubes
1c hot water
½-1 t ground cumin
2 c half and half cream
1-2 c shredded monetary jack cheese
1 can cream style corn
1 can chopped green chilies, undrained
¼-½ t Tabasco sauce
1 chopped tomato
fresh cilantro

Cut chicken into bite-size pieces. Brown chicken, onion, and garlic in butter until chicken is no longer pink. Dissolve bouillon in hot water. Add to pan along with cumin…bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add cream, cheese, corn, chilies, and hot pepper sauce. Cook and stir until the cheese is melted. Serve over Rice, and garnish with tomato and cilantro.