Mexican Corn Chowder

I have to have a root canal done this week so I've been eating a lot of soup lately. This one was a great one (and it looked much better than the picture! LOL!) Mexican Corn Chowder was quick and easy and since you can adjust the amount of hot sauce you use, you can make it as spicy as you want!

Mexican Corn Chowder
Recipe from Conversations with a Cupcake

1 1/2 pounds boneless skinless chicken breasts, cut into bite-size pieces
1/2 cup chopped onion
1 clove garlic, minced
3 tablespoons butter
2 cubes chicken bouillon
1 cup hot water
3/4 teaspoon ground cumin
2 cups half-and-half cream
2 cups shredded Monterey Jack cheese (I used Cheddar)
1 (15 ounce) can black beans, drained & rinsed
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)

In a Dutch oven, brown chicken, onion, and garlic in butter until chicken is no longer pink.

Dissolve the bouillon in hot water; Pour into Dutch oven, and season with cumin. Bring to a boil. Reduce heat to low, cover, and simmer for 5 minutes.

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.