Mexican Chicken Corn Chowder

from the kitchen of Cynthia

1 1/2 pounds chicken breast
1/2 cup chopped onion
1 to 2 garlic cloves, minced
3 Tblsp. butter or margarine
2 chicken bullion cubes
1 cup hot water
1/2 to 1 tsp. ground cumin
2 cups half an half cream
2 cups shredded monteray jack cheese
1 can cream style corn
1 can chopped green chilies, undrained
1 medium tomato, chopped

Cut chicken into bite-sized pieces and brown with garlic and onion in butter in a skillet. Dissolve bullion in hot water in a large pot and add the chicken mixture and cumin. Bring to a boil, reduce heat, and simmer for 5 minutes. Add cream, cheese, corn, and chilis. Cook and stir over low heat until cheese is melted. Stir in tomato, and serve immediately. Makes 2 quarts or 6-8 servings.