Southwest Chicken Corn Chowder

Southwest Chicken Corn Chowder
6 servings

1 small onion, chopped
1 garlic clove, minced
1 teaspoon oil
1 1/2 cups chicken broth
1 can condensed cream of chicken soup, undiluted
2 cups cubed cooked chicken breast
1 can (4 ounces) chopped green chilies
2 cans (14-3/4 ounces each) cream-style corn
1 can (12 ounces) evaporated milk
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
salt and pepper to taste
shredded cheddar cheese
chopped cilantro

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 and enjoy!