Chili Con Queso - cooking recipe

Ingredients

1 (14.5 oz.) can diced tomatoes (undrained)
1 (10 oz.) can diced tomatoes and green chilies (undrained)
1 tsp. olive oil
1/2 c. chopped onion
2 garlic cloves, minced
1 (8 oz.) block fat-free cream cheese, softened
1 tsp. chili powder
6 oz. light processed cheese, cubed (such as Velveeta Light)
cilantro sprigs (optional)

Preparation

Drain tomatoes and chilies and place in a colander over a bowl. Reserve 1/3 cup liquid. Set both tomatoes and liquid aside. Heat oil in a medium saucepan over medium heat. Add onion and garlic; saut 4 minutes. Add cream cheese; cook until cheese melts, stirring constantly. Add tomatoes, reserved liquid and chili powder; bring to a boil. Add processed cheese, reduce heat and simmer for 3 minutes or until cheese melts, stirring constantly. Garnish with cilantro, if desired. Serve warm with baked tortilla chips. Makes 14 servings.