recipe of the week - Mexican Chicken Corn Chowder

i made this for the first time last night.  Since it was snowing and i knew i was NOT going to leave the house, i figured it was a good time to try out a new recipe.  This is easy and definitely a keeper!!

1 & 1/2 boneless, skinless chicken breasts
1/2 cup chopped onion
1 to 2 garlic cloves, minced
3 Tbsp butter
1 cup chicken stock
1/2 to 1 tsp ground cumin
2 cups half&half cream
2 cups (8 oz) shredded Monterey Jack cheese
1 can (16 oz) cream style corn
1 can (4 oz) chopped green chilies, undrained
1/4 to 1 tsp hot sauce
1 medium tomato, chopped
Fresh cilantro or parsley to garnish, optional

Cut chicken into bite-size pieces.  In a Dutch oven, brown chicken, onion and garlic in butter until chicken is no longer pink. Add chicken broth and cumin to pan; 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 cheese is melted.  Stir in tomato.  Serve immediately; garnish with cilantro or parsley if desired.  Serves 6-8.

Enjoy!