Add the butter to a large stock pot set over medium-low heat. Once the butter has melted, add the onions and cook, stirring, until transluscent, about 3 minutes. Stir in the flour, chili powder and ground cumin.
Add the corn, salsa, chicken broth and pimentos to the saucepan and bring the mixture to a boil. Remove it from the heat.
Add the cream cheese to a medium bowl then gradually add 1/2 cup of the hot mixture from the saucepan to the cream cheese, stirring until well blended.
Add the cream cheese mixture and the milk to the saucepan and stir until combined.
Add the cooked chicken (or ham) and stir to combine. Continue cooking until warmed throughout.
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