Chicken Corn Chowder

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From: Ann Byrne

Saute:
¼ cup chopped onions
1 clove garlic, minced
3 tablespoons margarine

Add:
4 chopped chicken breasts (cooked)
1 teaspoon cumin
1 cup water
2 chicken bouillon cubes

Heat to a boil. Simmer, covered, 15 minutes.

Add:
1 (16 ounce) can cream style corn
1 (4 ounce) can chopped mild green chiles
2 to 3 dashes of Tabasco
2 cups half and half
4 ounces grated Monterey Jack cheese

Heat until cheese melts.