Chicken Corn Chowder (TexMex style)

• 1 1/2 cups chopped onion
• 3 chicken breasts chopped
  
• 2 tablespoons margarine
• 1 tablespoon all-purpose flour
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 (16 ounce) package frozen corn kernels, thawed
• 2 cups medium salsa (I used black bean and corn salsa)
  
• 1 (14.5 ounce) can chicken broth
• 8 ounces cream cheese, softened
• 1 cup milk

1. In a large saucepan, saute onions and chicken in margarine. Stir in flour, chili powder, and cumin. Add corn, picante sauce, and broth. Bring to boil; remove from heat.
2. Gradually add 1/4 cup hot mixture to cream cheese in a small bowl. Stir until blended.
3. Add cream cheese mixture and milk to saucepan, stirring until well blended. Heat through but do not boil. Serve immediately.

I served with chips and cheese.