green chile chicken corn chowder

1 1/2 lb. chicken breasts
1/2 onion chopped
1-2 garlic cloves minced
3 TBS butter
2 chicken boullion cubes
1 c. hot water
1/2 tsp ground cumin
2 c. half and half
2 c. monteray jack cheese
1 can cream corn
1-2 cans chopped green chile
1 medium tomato chopped
tortilla shells

cut chicken into small peices. in a large saucepot brown chicken, onion, and garlic in butter until chicken is white. dissolve boullion cubes in hot water and add to stockpot with cumin. bring to a boil. simmer 5 minutes, covered. add cream, cheese, corn and chile. cook over low heat until cheese is melted. stir in tomato. serve with heated tortilla shells.