Mexican Chicken Corn Chowder

1 lb chicken cut in bite size pieces
1/2 c onion chopped
2 cloves garlic minced
3T butter or margarine
2 chicken bouillon cubes
1 c water
1t cumin
2 c half and half
2 c monterey jack cheese (8 oz)
1 can creamed corn
1 can corn drained (I add this because I don't think it has enough corn without it)
1 can green chilis chopped
1/2 t tabasco sauce
1 med tomato chopped or 1 can diced tomatoes (I like the petite cut)
1/4 bunch cilantro

In 6 qt pot cook 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 boil, reduce heat, cover and simmer 5 mins. Add half and half, cheese, corn cilis and hot pepper sauce. Cook and stir on low heat until cheese is melted. Stir in tomato and cilantro. Makes 6 servings.

This is one of Josh's favorites. We also like to serve it with avocados and chips.