How To make Southwestern Creamy Chicken and Corn Soup

1 tablespoon margarine
1 medium onion

chopped, 1/2 cup
4 boneless skinless chicken breast halves :

cut
crosswise - into 1/4 inch strips 1/4 cup all-purpose flour
1/2 teaspoon salt
4 cups skim milk
2 15 oz.cans cream style corn
4 1/2 ounce can chopped green chilies
2 ounce jar chopped pimeinto
Melt margarine in nonstick Dutch oven or large saucepan over Medium heat. Add onion, cook and stir 2 minutes. Add chicke ; cook and stir 3 minutes. cover; cook 5 minutes or until chicken is no longer pink and onion is tender. Stir in flour nad salt until well blended. Gradually add milk, cooking and stirring over Medium-High heat until thickened and bubbly. Add all remaiing ingredients; cook until thoroughly heated. Makes 6 (1 2/3 cups) servings. Per serving: 310 calories, 5 grams fat, 8% CFF, 50 mg. cholesterol, 880 mg. sodium MC formatting by bobbi744@sojourn.com Diatary Exchanges: 2 1/2 starch or carbohydrate, 3 very lean meat