Southwestern Chicken Corn Chowder

1 package (10 ounces) frozen cream-style corn
1/2 teaspoon olive oil
1 cup frozen chopped onions
1 teaspoon bottled minced garlic
1 can (14 1/2 ounces) fat-free chicken broth
1 can (10 3/4 ounces) reduced-fat cream of chicken soup (see note)
1 can (4 1/2 ounces) chopped chilies
1 can (5 ounces) premium cooked chicken breast meat
1/2 teaspoon chili powder, or more to taste
1/2 teaspoon ground cumin
1 cup low-fat milk
Shredded Mexican-blend cheese, optional garnish

• Pierce the plastic corn container (if using frozen corn) to vent according to package directions and place it on a microwave-safe plate.
• Microwave uncovered at high for 4 minutes to defrost.
• Meanwhile, place the olive oil in a 4 1/2-quart Dutch oven or soup pot over medium-high heal.
• Stir in the onions and cook for 30 seconds.
• Stir in the minced garlic.
• Add the chicken broth and raise the heat to high.
• Add the cream of chicken soup and stir to mix well.
• Allow the soup to come to a boil while draining the chilies and chicken and adding them to the pot.
• When the soup boils, reduce the heat to low.
• Add the creamed corn, chili powder and cumin. Stir to mix well.
• Remove the pot from the heat and stir in the milk.
• Serve at once, garnished with cheese- if desired.
• Note: This recipe was tested with Campbell's Healthy Request cream of chicken soup.

4 servings