Mexican Chicken Corn Chowder

{"Ivory Family Favorites"}
I really enjoy this soup served in bread bowls, garnished with cilantro, sour cream, chopped avocado and some extra Tabasco for da heat!
1 1/2 lbs boneless skinless chicken breasts, cut into bite-sized pieces
1/2 cup chopped onions
1-2 garlic cloves, minced
3 Tbsp butter
2 chicken bouillon cubes
1 cup hot water
1 tsp cumin
2 cups half & half
2 cups shredded Monterey Jack cheese
1 14 oz can cream-style corn*
1 can diced green chilies, drained*
1/4 tsp Tabasco sauce
1 tomato, chopped
Fresh cilantro
In a large saucepan, brown chicken, garlic, and onion in butter until chicken is no longer pink. Dissolve the boullion in hot water, and add to pan long with cumin; bring to a boil. Reduce heat, cover, and simmer for 5 minutes. Add half & half, cheese, corn, chilies, and tabasco sauce. Cook and stir over low heat until cheese is melted. Stir in chopped tomato and serve immediately, garnishing with cilantro.
*I added one can of great northern white beans, as well as one additional can of both the cream-style corn and chilies.