Mexican Corn Chowder

1 1/2 lbs boneless skinless chicken breasts
1/2 c chopped onion
2 garlic cloves, minced
3 Tbs margarine
2 chicken bouillon cubes
1 c hot water
1 tsp ground cumin
2 c half an dhalf
2 c shredded Monterey Jack cheese
1 (16 oz) can creamed corn
1 (4 oz) can chopped green chilies, undrained
1/2 tsp hot pepper sauce
1 tomato, chopped

Cut chicken into bite-size pieces. In a dutch oven - pan not the actual outdoor cooking mechanism ;) - 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 cream, cheese, corn, chilies, and hot pepper sauce. Cook and stir over low heat until the cheese is melted. Stir in tomato. Serve immediately.

This is one of our favorite soups. Our other favorite is Taco Soup but I figure you all know that recipe since the first time I had it was at Carrie's when Jessica was blessed.