Mexican Chicken Corn Chowder

 This soup is a favorite at our house :)
Super Yummy!

Chicken

1 C onions

1 clove garlic

3 T butter

2 Chicken Bullion cubes

1 C hot water

1/2-1 t cumin

2 C half and half

2 C Monterey Jack Cheese

1 (16oz) can corn

1 (4oz) can chopped green chilies undrained

1/2-1t hot pepper sauce

1 medium tomato chopped

Cut chicken and brown in skillet with onion and garlic in butter.  Dissolve butter in hot water in a large pot.  Add chicken and cumin.  Bring to boil.  Reduce heat, cover and simmer for 5 minutes.  Add half and half, cheese, corn, chilies and hot pepper sauce.  Cook and stir over low heat until cheese is melted.  Serve immediately.  Top with diced tomoto.