Mexican Chicken Corn Chowder

I adapted this recipe from a Taste of Home Magazine.  I took it to a Halloween party and the pot was licked clean!  This recipe fills a crockpot.  You could half the recipe easily if that's too much.  Enjoy!

12 chicken tenders or 3 chicken breasts

1 cup diced onion
3 garlic cloves, minced
3 Tbsp butter
4 chicken bouillon cubes
2 cups hot water
2 tsp ground cumin
1 qt half and half cream
4 cups shredded Monterey Jack cheese
2 cans (16 oz) cream-style corn
2 cans (4 oz) chopped green chilies, undrained
2 dashes hot pepper sauce
2 medium tomatoes, chopped
1/4 bunch cilantro, chopped

Cut chicken into bite-size pieces.  Brown chicken (seasoning it with a little salt and pepper), 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 and soup is heated through.  Stir in tomato and cilantro.  Serve immediately.

Note:  You can keep the soup warm in a crockpot for a few hours if you'd like.  Just wait and add the tomato and cilantro until you're ready to serve.