Mexican Chicken Corn Chowder

1 1/2 pounds chicken, cut into bite-size pieces
1/2 cup chopped onions
1 to 2 cloves garlic, minced
3 tbsp butter
2 chicken bouillon cubes
1 cup hot water
1/2 to 1 tsp ground cumin
2 cups half & half
2 cups shredded monterey jack cheese
1 (14 3/4-oz) can cream-style corn
1 (4-oz) can diced green chilies, undrained
1/4 tsp Tobasco sauce
1 med tomato, chopped
fresh cilantro

In a Dutch oven or large saucepan, brown chicken, onion, and garlic in butter until chicken is no longer pink.  Dissolve the bouillon in hot water.  Add to pan along with cumin; bring to boil.  Reduce heat, cover, and simmer for 5 minutes.  Add half & half, cheese, corn, chilies, and Tobasco sauce.  Cook and stir over low heat until the cheese is melted.  Stir in chopped tomato.  Serve immediately.  Garnish with cilantro, if desired.