In a large saucepan, sauté onion in margarine over medium heat until tender. Stir in remaining ingredients except cream cheese; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in cream cheese and heat until melted; serve immediately.
Tip: Keep cans of evaporated milk in the cupboard to use in soups and gravies that call for regular milk…extra creamy and needs no refrigeration.
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