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In a Dutch oven, brown the chicken and onion in butter until the chicken is no longer pink.
Stir in the garlic, and cook for one minute longer.
Add the water, chicken bouillon and cumin, and bring the pan to a boil.
Reduce the heat, then cover and simmer for five minutes.
Pour in the cream, and stir to combine.
Add the shredded cheese, corn, diced chiles and hot sauce, and mix until combined.
Continue to simmer, uncovered, over low heat until the cheese is fully melted.
Remove the pan from the heat, and stir in the tomatoes.
If desired, top with cilantro and tortilla strips before serving.