Mexican Chicken Corn Chowder

One of my FAVORITES! 

1 1/2 lb chicken, cut in bite size pieces (you can use the canned chicken too)
1/4 clove minced garlic
1 cup hot water
2 chicken bullion cubes
2 cups 1/2 and 1/2 or fat free milk
2 cups (8 oz) monterey Jack cheese - shredded
1 can green chilis
1 med. tomato - chopped
1 med. onion - chopped
1/2 tsp cumin
1 can cream style corn
fresh cilantro to garnish

Brown chicken, onion, garlic in a sprayed fry pan
Dissolve bullion in water adn add to pan with the Cumin
Bring to a boil, reduce heat, cover adn simmer 5 min.
Add cream (milk), cheese, corn and chili's.
Cook and stir over low heat until cheese is melted.
Add fresh tomatoes, serve and garnish with fresh cilantro