1 1/2 pounds boneless, skinless chicken breasts, cut into bite-size pieces
1/2 cup chopped onions
1 to 2 cloves garlic, minced
3 T. butter
2 chicken bouillon cubes
1 cup hot water
1/2 to 1 t. ground cumin
2 cups half and half
2 cups shredded Monterey Jack cheese
1 (14 oz) can cream-style corn
1 (4 oz) can diced green chilies, undrained
1/4 t. Tabasco sauce

In a Dutch oven or large saucepan, 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 a 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. Serve immediately. Garnish with cilantro and tomatoes, if desired.