Mexican Chicken Corn Chowder

Makes 6 to 8 servings.

1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2-inch pieces
1/2 cup chopped onion
2 cloves garlic, minced
3 tablespoons butter or margarine
1 cup hot water
2 chicken bouillon cubes
1 teaspoon ground cumin
2 cups half-and-half
2 cups (8 ounces) shredded Monterey Jack cheese
1 can (16 ounces) cream-style corn
1 can (4 ounces) chopped green chiles, drained
1/4 to 1 teaspoon (to taste) Tabasco or other hot pepper sauce
1 medium tomato, chopped
Fresh cilantro or parsley, chopped, for garnish

In a Dutch oven, brown chicken, on ion and garlic in the butter until chicken is no longer pink. Dissolve the bouillon cubes in the hot water; add to Dutch oven, along with the cumin. Bring mixture to a boil, then immediately reduce heat. Cover and simmer 5 minutes.

Add cream, cheese, corn, chiles and pepper sauce. Cook, stirring, over low heat until cheese is melted.

Stir tomato into soup. Ladle the soup, then garnish servings with cilantro or parsley.