Mexican Chicken Corn Chowder

1 1/2 pounds chicken breasts, cut into bite-size pieces
1/2 cup chopped onion
1-2 cloves garlic, minced
3 tablespoons butter
2 cubes chicken bouillon
1 cup hot water
1 teaspoon ground cumin
2 cups half-and-half cream or evaporated milk
2 cups shredded Monterey Jack cheese
1 (14.75 ounce) can cream-style corn
1 (4 ounce) can diced green chiles
1 dash hot pepper sauce
1 tomato, chopped
fresh cilantro sprigs, for garnish (optional)

1. In a sauté pan, brown chicken, onion, and garlic in butter until chicken is no longer pink. Transfer chicken mixture to a large saucepan.
2. Dissolve the bouillon in hot water; Pour into the saucepan, and season with cumin. Bring to a boil. Reduce heat to low, cover, and simmer for 5 minutes.
3. Stir in cream, cheese, corn, chilies, and hot pepper sauce. Cook, stirring frequently, until the cheese is melted. Stir in chopped tomato. Garnish with cilantro.