Saute:

1/4 c. chopped onions
1 clove minced garlic
3 tbsp. butter

Add:

4 chicken breasts (chopped)
1 tsp. cumin
1 c. water
2 chicken bouillon cubes

Heat to a boil. Simmer covered for 15 minutes.

Add:

1 (16 oz.) can cream style corn
1 (4 oz.) can chopped mild green chilies
2 dashes Tabasco
2 c. half and half
4 oz. grated Monterey Jack cheese

Heat until cheese melts.