1 tbsp. butter
1 med. onion
2 (4 oz.) cans mild green chopped chilies
1 (8 oz.) pkg. light cream cheese
1 (2 lb.) pkg. light Velveeta cheese (or less)
2 (16 oz.) cans cream style corn
3 c. skim milk
Corn chips to garnish

Melt butter in Dutch oven. Add onions and fry gently until they become translucent. Add chilies and cream cheese. Stir over low heat until cream cheese is fully melted. Add processed cheese, corn and milk. Heat, stirring occasionally and scraping the pan's bottom until cheese is melted and soup is hot. Garnish with crushed corn chips. Serves 12. I warmed and served this in a covered crock pot on high.