Southwestern Chicken Chowder

Source: Recipe USA

1-1/2 lbs boneless skinless chicken breasts
1/2 cup chopped onion
2 minced garlic cloves
3 tbsp butter
2 chicken bouillon cubes
1 cup hot water
1 tsp ground cumin
2 cups half & half
2 cups shredded Monterey Jack cheese
1 can (16oz) cream style corn
1 tsp Tobassco Sauce
green onions for garnish

Cut chicken into bite size pieces. In a Dutch oven, brown chicken, onion & garlic in butter until chicken is cooked. Dissolve the bouillon in the hot water. Add to the pan along with the cumin & bring to a boil. Reduce heat; cover and simmer 5 minutes. Add the half & half, cheese, corn & tobassco sauce. Cook & stir over low heat until cheese has melted. Garnish with green onions & serve.