Corn Chowder with Chicken and Green Chilies

I made this soup for dinner the other night and it was delicious, as usual! I had it for lunch on a super cold, snowy day and I was happy :O)
This soup is great the day of, and even better the next day.

1 large boneless, skinless chicken breast, cut into 1/2 to 3/4 inch pieces
1/2 cup chopped onion
2 garlic cloves, minced
3 tablespoons butter
1 cup chicken broth
1 teaspoon ground cumin
2 cups heavy cream
2 cups grated cheddar or Monterey Jack cheese
1 16 oz bag frozen corn
1 (4 oz) can diced green chilies, undrained
1/4 teaspoon Tabasco sauce
1 medium tomato, chopped & drained (1 14 oz can drained, diced tomatoes will work as well.)
Fresh cilantro

Use sour cream as an optional garnish.

In a large pot, brown chicken, onions and garlic in butter until chicken is no longer pink. Add chicken broth, cumin and a pinch of kosher salt; bring to a boil. Reduce heat and simmer for about 5 minutes. Slowly add cream. When cream is warm, add cheese, corn, chilies and Tabasco sauce. Cook and stir over low heat until cheese is melted. Stir in chopped tomato. Garnish with cilantro.