Mexican Chicken Corn Chowder

1 1/2 lbs. boneless, skinless chicken breasts
1/2 c. chopped onion
3 T. butter or margarine
2 chicken bouillon cubes
1 c. hot water
1/2 - 1 tsp. ground cumin
2 c. half and half
2 c. shredded Monterey Jack cheese
1 pkg. (16 oz.) frozen corn
1 can (4 oz.) chopped green chilis - undrained
1/4 - 1 tsp. hot pepper sauce
1 medium tomato, chopped
fresh cilantro, chopped

Cut chicken into bite-sized pieces. In a dutch oven, brown chicken, onion, and garlic in butter until chicken is no longer pink. Dissolve bouillon in hot water. Add to pan along with cumin. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add half and half, cheese, corn, chilis and hot pepper sauce. Cook and stir over low heat until cheese is melted. Stir in tomato. Serve immediately; garnish with cilantro, if desired. Yield 6 - 8 servings (2 qts).