Mexican Chicken Corn Chowder

Okay, here's a recipe. I've never made it, so it's not actually tried and true, but I'm looking forward to trying it once it gets a little cooler. It sounds like it might be a little rich, but good.

Mexican Chicken Corn Chowder

1 ½ pounds boneless, skinless chicken breast
½ cup chopped onion
½ tsp garlic powder
3 TBSP butter
2 chicken bullion cubes
1 cup hot water
1 tsp cumin
2 cups half & half
2 cups shredded Monterey jack cheese
1 can (15 oz) creamed corn
1 can (4 oz) chopped green chilies
¼ tsp hot sauce

In large saucepan, brown chicken, onion, garlic powder and butter. Dissolve bullion in hot water and add to chicken. Then add cumin and bring to a boil. Reduce heat, cover and simmer for 5 minutes. Add remaining ingredients, cook until cheese melts. Serve topped with crushed tortilla chips.