1 1/2 lb. boneless skinless chicken breasts
1/2 c. onions, chopped
1 to 2 garlic cloves, minced
3 tbsp. butter
1 c. chicken broth
1/2 to 1 tsp. ground cumin
2 c. half and half cream
2 c. Monterey Jack cheese, shredded
1 (16 oz.) can cream-style corn
1 (4 oz.) can chopped green chilies
1/4 to 1 tsp. hot pepper sauce (optional)
1 medium tomato, chopped
fresh cilantro

Cut chicken; brown with onion and garlic in butter. Add broth and cumin and 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 and garnish with cilantro. Serve immediately.