I found this recipe from Summer Driggs blog and it is a good one! Amy Driggs gets the credit for this soup.
3 chicken breast cut into bite size pieces
1/2 Cup chopped onions
1-2 minced garlic cloves
3 Tbsp. Butter
2 chicken bouillon cubes
1 cup water
1/2 to 1 tsp. ground cumin
2 cups half and half
2 Cups shredded monterey jack cheese
1 (14 3/4oz) can cream style corn
1 (4 oz) can diced green chilies, undrained
1/4 tsp Tabasco sauce
1 medium tomato, chopped
-In a dutch over or large saucepan, brown chicken, onion, and garlic in butter until chicken is no longer pink. Dissolve the bouillon in hot water. Add to pan along with cumin; bring to boil. Reduce heat, cover and simmer for 5 minutes. Add half and half, cheese, corn, chilies, and Tabasco sauce. Cook and stir over low hear until the cheese is melted. Stir in chopped tomato. Serve immediately. Garnish with cilantro.