Southwest Chicken Corn Chowder

• 1 large onion, chopped
• 1 garlic clove, minced
• 1/2 teaspoon olive oil
• 1 can (14-1/2 ounces) reduced-sodium chicken broth
• 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
• 2 cups cubed cooked chicken breast
• 1 can (4 ounces) chopped green chilies, drained
• 2 cans (14-3/4 ounces each) cream-style corn
• 1 can (12 ounces) fat-free evaporated milk
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 6 tablespoons shredded reduced-fat cheddar cheese
• 4-1/2 teaspoons chopped cilantro

1. In a large nonstick saucepan, saute onion and garlic in oil until tender.
2. Stir in the broth, soup, chicken and chilies until blended. Bring to a boil. Reduce heat; stir in the corn, milk, chili powder and cumin. Heat through (do not boil). Sprinkle each serving with cheese and cilantro.

onion, garlic, olive oil, chicken broth, condensed cream, chicken breast, green chilies, corn, milk, chili powder, ground cumin, cheddar cheese, cilantro

Taken from www.tasteofhome.com/recipes/southwest-chicken-corn-chowder/ (may not work)