Mexican Chicken Corn Chowder

1 ½ pounds boneless skinless chicken breasts
½ cup chopped onion
½ tsp. garlic powder
3 tbsp. butter
2 chicken bouillon cubes
1 cup hot water
1 tsp. ground cumin (opt.)
2 cups half and half
2 cups shredded Monterey Jack Cheese
1 15 oz. can creamed corn
1 4 oz. can chopped green chilies
¼ tsp. Tabasco (opt.)

*In large saucepan, brown chicken, onion, garlic, and butter. Dissolve bouillon in hot water and add to chicken. Then add cumin and bring to a boil. Reduce heat, cover, and simmer for five minutes. Add remaining ingredients. Cook until cheese melts. Cool. Pour into freezer bag(s). Include a bag of tortilla chips with the meal. When ready to eat, thaw and reheat in saucepan.