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1 1/2 lbs chicken breasts	2 cups half & half
1/2 cup chopped onions	2 cups shredded Jack cheese
1-2 minced garlic cloves	1 can cream-style corn
3 Tblsp butter	4-oz can chopped green chilies
2 chicken bouillon cubes	1/4-1 tsp hot pepper sauce
1 cup hot water	1 med tomato chopped
1/2 to 1 tsp ground cumin	Fresh cilantro or parsley

Cut boneless skinless chicken into bite-sized pieces. In 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 cream, cheese, corn, chilies, and hot pepper sauce. Cook and stir over low heat until the cheese is melted. Stir in tomato. Serve immediately; garnish with cilantro if desired. Yield: 6-8 servings (2 quarts).