Mexican Chicken Chowder

It's getting to be that time of year.....for SOUP! Megan scolded me for never posting recipes, so I'm finally posting, and this is actually one of HER recipes so she won't really benefit from it! WOOPS, sorry Megs!

INGREDIENTS:

• 1 1/2 lbs. chicken breasts (3-4), cut into bite size pieces
  
• 1/2 c. chopped onions
  
• 1-2 cloves garlic, minced
  
• 3 TBSP butter
  
• 2 chicken bouillon cubes
  
• 1 c. hot water
  
• 1/2-1 tsp ground cumin
  
• 2 c. half & half (can substitute milk for lighter soup...or do part milk and the part h&h)
  
• 2 c. Monterey Jack cheese/ or cheddar
  
• 1- 14 oz can cream style corn
  
• 1- 4 oz. can diced green chilies (don't drain)
  
• 1/4 tsp Tobasco sauce
  
• 1/2 bunch cilantro, chopped
  
• 1 c. cherry tomatoes, cut into slices
  

DIRECTIONS:

• Brown the chicken, butter, garlic, and onion in large pot.
  
• Dissolve bouillon cubes in 1 c. hot water
• Add water mixture and cumin into pan w/ chicken
• Cover and simmer for 5 minutes
• Add half&half, cheese, chilies, and corn...Cook on LOW until cheese is melted
• Stir in cilantro and tomatoes before serving.

*We like to serve with quesadillas! My Brett even likes this and he's sometimes funny about soups because they don't fill him up, but he's the one that requested this dinner the last time I made it!