Mexican Chicken Corn Chowder

I got this recipe from my sister-in-law's sister, if that makes sense.  It is rich, creamy, with just a little kick from the chilies, and so amazingly good on a cool day!  Low fat it isn't, but you don't have to eat a lot to be satisfied.
You don't have to use the Libby's creamed corn, but it is a variety that I know is gluten free.

We like to serve this with tortilla chips!

1 1/2 lbs cubed chicken
1/2 cup chopped onion
1 garlic clove - minced
3 tablespoons butter
2 cubes or 2 tsp chicken bouillon
1 cup hot water
1/2 to 1 tsp ground cumin
2 cups (1 pint) half and half
2 cups (8 oz) Monterey jack cheese (this melts better if you shred your own)
1 can (16 oz) Libby's sweet cream corn
1 can chopped green chilies
1/4 tsp hot pepper sauce
1 medium tomato (optional in my opinion)

Brown chicken, onion and garlic in butter.
Dissolve bouillon in hot water - add to chicken with cumin and chilies.
Bring to a boil.  Simmer for 5 minutes.  Add cream, cheese,
corn and hot pepper sauce - stir until  melted.  Stir in tomato
and serve.  Makes 2 qts.

I like to add extra corn (frozen) and skip the hot water and chicken bouillon in favor of chicken broth!