Southwest Chicken Corn Chowder

This recipe I made a while ago, was amazing. It was easy, yummy, and filling! I will be making it again for sure. I did have a little help, since we didn't have cream of chicken soup. Lauren made something up! I also added a little bit of bacon, which never hurts(:

Enjoy

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Ingredients

• 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

Directions

• In a large nonstick saucepan, saute onion and garlic in oil until tender.
• 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. Yield: 9 servings (2-1/4 quarts).