Mexican Chicken Corn Chowder Recipe

1 ½ pounds boneless skinless chicken breasts

cut into bite-size pieces

½ cup chopped onion

1 clove garlic

minced

3 tablespoons butter

2 cubeschicken bouillon

1 cup hot water

¾ teaspoon ground cumin

2 cups half-and-half cream

2 cups shredded Monterey Jack cheese

1 (14.75 ounce) can cream-style corn

1 (4 ounce) can diced green chiles

1 dash hot pepper sauce

1 tomato

chopped

¼ bunch fresh cilantro sprigs

for garnish