1 - Place the potatoes and chicken bouillon in a medium saucepan.

2 - Cover with water and bring to a boil and cook about 30 minutes until tender.

3 - Drain and set a side.

4 - While the potatoes are cooking, heat the oil and butter in a frying pan over medium heat.

5 - Add onion and tomatoes, stir and cook about 7 minutes.

6 - Add garlic powder, cumin, salt and pepper.

7 - Stir and cook 2 minutes more.

8 - Add cream, cilantro and cheese.

9 - Mix well and turn down the heat and cook for 3 minutes or until cheese has melted.

10 - In a serving dish place the potatoes and pour the sauce on top.

11 - Serve them hot.