Mexican Chicken Corn Chowder - cooking recipe

Ingredients

1 1/2 lb. boneless, skinless chicken breasts, cut in bite-size pieces
1/2 c. chopped onion
1 to 2 garlic cloves, minced
3 Tbsp. margarine
2 chicken bouillon cubes
1 c. hot water
1/2 to 1 tsp. ground cumin
2 c. half and half cream
2 c. shredded Monterey Jack cheese
1 (16 oz.) can cream-style corn
1 (4 oz.) can chopped green chilies (undrained)
1/24 to 1 tsp. hot pepper sauce
1 medium tomato, chopped
fresh cilantro or parsley (optional)

Preparation

In Dutch oven, brown chicken, onions and garlic in butter until chicken is not pink.