Mexican Chicken Corn Chowder

This is a good, hearty Chowder for any cold day. At home or camp. I like to get out camping as soon as the snow melts off the tops of the tables, and a Dutch oven full of soup or chowder is just what you need to worm the insides.
The chicken in this chowder can be all white meat or all dark or a mix of both. I prefer all dark from the thighs.

1 ½ pounds boneless, skinless chicken, diced
½ cup onion, chopped
1-2 garlic cloves, minced
3 Tablespoons butter
1 cup chicken broth
½ teaspoon cumin
2 cups half-and-half
2 cups Monterey Pepper Jack, shreded
1 can creamed corn
1  4-ounce, can diced green chilies, undrained
1  16-ounce, can diced tomatoes
¼ teaspoon Tabasco sauce, or your favorite

Brown chicken and onions in butter in a Deep 10" or Regular 12" dutch oven with 12 to 14 charcoals on the bottom**. add garlic and let brown just a little*. Add broth and cumin, bring to a boil. Reduce charcoals to 8 to 10, cover and let simmer 8 to 10 minutes. Add remaining ingredients. Cook until cheese is melted. Serve with corn chips or toasted Tortilla chips on top.
* If garlic gets to brown, it begins to get bitter, a lite brown is all you wont.  
** If there is still snow on the ground, you may need 2 or 3 more charcoals under you oven. Adjust for temperature out doors.