Torchy'S Tacos Green Chile Queso - cooking recipe

Ingredients

2 tablespoons vegetable oil
1/3 cup minced yellow onion
2 jalapenos, seeded and minced
4 cloves garlic, minced
2 cups water
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL(R))
2 (4 ounce) cans hot green chiles
2 (4 ounce) cans mild green chiles
1 bunch fresh cilantro, stems removed
1 (2 pound) loaf processed cheese (such as Velveeta(R)), cubed
2 (10.75 ounce) cans condensed cream of chicken soup
1 (8 ounce) package cream cheese, cubed
2 tablespoons hot sauce (such as Valentina(R))
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 lime, juiced

Preparation

Heat oil in a skillet over medium-high heat; add onion and jalapenos. Cook, stirring frequently, until tender, about 5 minutes. Add garlic; cook for 1 minute more and remove from heat.
Transfer jalapeno mixture to a blender. Add water, diced tomatoes, hot green chiles, mild green chiles, and cilantro. Cover and blend on high until mostly smooth.
Pour blended mixture into a large pot over medium heat. Add processed cheese, chicken soup, cream cheese, hot sauce, cumin, and chili powder. Cook and stir until completely melted, 5 to 7 minutes. Stir in lime juice; reduce heat to low.