Ingredients
1 large onion, chopped1 garlic clove, minced1/2 teaspoon olive oil1 can (14-1/2 ounces) reduced-sodium chicken broth1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted2 cups cubed cooked chicken breast1 can (4 ounces) chopped green chiles, drained2 cans (14-3/4 ounces each) cream-style corn1 can (12 ounces) fat-free evaporated milk1/2 teaspoon chili powder1/2 teaspoon ground cumin6 tablespoons shredded reduced-fat cheddar cheese4-1/2 teaspoons chopped cilantro
Preparation
In a large nonstick saucepan, saute onion and garlic in oil until tender.
Stir in the broth, soup, chicken and chiles 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.
