Southwestern Chicken Corn Chowder

1/2 teaspoon olive oil
1 cup chopped onions
1 teaspoon bottled minced garlic
1 14 1/2 ounce can fat-free chicken broth
1 10 3/4 ounce can reduced-fat cream-of-chicken soup
1 4 ounce can chopped green chilies
1 10 ounce can chicken (or 2 cups diced cooked chicken)
1 14 1/2 ounce can cream-style corn
1 14 1/2 ounce can whole kernel corn
1/2 teaspoon chili powder or more to taste
1/2 teaspoon ground cumin
1 5 ounce can fat-free evaporated milk

Heat the olive oil in a 4 1/2 quart Dutch oven or soup pot over medium-high heat.
Stir in the onions and cook for 30 seconds. Stir in the 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 adding them to the pot.

When the soup boils, reduce the heat to low. Add the chicken, cans of 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.
Makes 6-8 servings