Mexican Chicken Chowder

1 chicken, boiled and boned, cut into bite size pieces
½ cup chopped onion
1-2 garlic cloves
3 Tablespoons butter
2 chicken bouillon cubes
1 cup hot water
½-1 tsp. Ground cumin
2 cups half and half
2 cups shredded Monterey jack cheese
1 can cream style corn
1 can (4 oz) chopped green chilies
¼ to 1 tsp. Tabasco
1 medium tomato, chopped
Fresh cilantro, if available

Brown chicken, garlic, and onion in butter, dissolve bouillon in hot water.  Add all else (except cilantro).  Add cilantro in last ten minutes.  Cook over medium heat till heated thoroughly.