Creamy Mexican Chowder

From the Recipe Shoebox. 

Makes 4-5 servings.

The ingredients:
1 onion, chopped
2 cloves garlic, crushed
1 Tbs. olive oil
1 can (16-oz.) chicken broth
1 pkg. (8-oz.) cream cheese, softened
1-1/2 lbs. chicken, cooked and shredded (I threw a few frozen breasts into the crockpot for a few hours)
1-1/2 tsp. chili powder
1/2 tsp. cumin
1 cup chunky salsa
1 can (16-oz.) whole kernel corn, drained
1 can (16-oz) black beans, drained
1/2 cup cream (or milk)
1/2 bunch cilantro, chopped
1 avocado, peeled and chopped

Directions:  Sauté onion and garlic in 1 tablespoon olive oil until softened.   Add broth, cream cheese, chicken, chili powder, cumin, salsa, corn, beans and cream and  bring it all to a boil.  Simmer for 10-15 minutes.    Add the cilantro and chopped avocado and simmer for an additional 2 minutes.  Serve piping hot in a bread bowl. Makes 4-5 servings.  Enjoy!