Mexican Chicken-Corn Chowder

Ingredients

• 3 Tbsp. butter or margarine
• 1 1/2 lb. (4) chicken breast halves, skinned and boned, cut into bite-sized pieces
• 1 small onion, chopped
• 2 garlic cloves, minced
• 2 c. half and half
• 2 c. Monterey Jack cheese, shredded
• 2 (14 3/4 oz.) cans cream-style corn
• 1 (4.5 oz.) can chopped green chilies (undrained)
• 1/2 tsp. hot sauce
• 1/4 tsp. salt
• 1/2 to 1 tsp. ground cumin
• 2 Tbsp. fresh cilantro, chopped