MEXICAN CHICKEN CORN CHOWDER

I GOT THIS RECIPE FROM MY COUSIN LENA:
1 1/2 LBS. CHICKEN, CUT INTO PIECES
1/2 CUP CHOPPED ONION
1-2 CLOVES GARLIC MINCED
3 TBSP. BUTTER
2 CHICKEN BOUILLON CUBES
1 CUP HOT WATER
1 tsp. CUMIN
2 CUPS HALF & HALF(LENA USES SKIM MILK)
2 CUPS MONTEREY JACK CHEESE, SHREDDED
1 CAN CREAMED CORN
1 CAN GREEN CHILIES, UNDRAINED
1/4-1 tsp. TABASCO SAUCE

BROWN CHICKEN IN BUTTER WITH GARLIC & BUTTER. DISSOLVE BOUILLON IN WATER ALONG WITH THE CUMIN. BOIL 5 MINUTES. ADD REMAINING INGREDIENTS AND STIR TILL CHEESE IS MELTED AND SOUP IS HEATED THROUGH. GARNISH WITH TOMATO AND FRESH CILANTRO. ENJOY!
*NOTE FROM LENA: I MAKES IT WITH SKIM MILK & HALF THE BUTTER - IF YOUR KIDS LIKE FOOD WITH A MEXICAN FLAIR-THEN THEY WILL LOVE THIS- USUALLY DOUBLE THE RECIPE.