creamy mexican soup.

3-4 boneless,skinless chicken breasts
1/2 cup onoin chopped
2 cloves garlic
3 T.butter.
Brown together in a pan  until chickenis done.
Disolve 2 chiken buillion cubes in 1 cup hot water.Put together in a large pan.Add 1 1/2 tsp cumin,Bring to a boil. Reduce heat and simmer 5 minutes. Add 2 cans creamed corn.2 cups 1/2 and 1/2 2 cups montery jack cheese.grated.1 can green chillies.diced and undrained.Cook until cheese melts. Garnish with cilantro and tomatos if desired.