Southwestern Corn Chowder - cooking recipe

Ingredients

3 tablespoons butter
1 medium onion, chopped
1 (14 ounce) can chicken broth
5 cups milk
1 (32 ounce) bag frozen cubed hash brown potatoes
1 (16 ounce) jar mild salsa
1 lb Velveeta Mexican cheese, cubed
1 (15 ounce) can cream-style corn
1 (15 ounce) can whole kernel corn
2 (15 ounce) cans black beans, rinsed and drained
to top soup
crushed corn chips
chopped green chili

Preparation

In a medium stockpot, melt the butter, and then saute the chopped onion.
Add the chicken broth and milk, then the potatoes.
Bring to a boil, turn heat to low and simmer until potatoes are tender.
Stir in the cheese, both corns, salsa and black beans.
Heat over low heat until serving temperature.
Stir occasionally so soup does not scorch.
Top each bowl with the crushed con chips and chilies.