1/2 c. finely chopped onion
1 tbsp. butter
1 tbsp. flour
3 c. milk, divided
1/2 c. peeled, diced tomato
2 canned green chilies, seeded and chopped
1 sm. clove garlic, minced
1 c. chicken broth
1 1/2 c. shredded Monterey Jack cheese (or Cheddar cheese
1/2 tsp. salt
Dash pepper

Saute onion in butter until tender in saucepan over medium flame. Blend in flour, stirring until smooth. Gradually add 1 1/2 cups milk. Cook, stirring constantly, until thick and bubbly. Add tomato, chilies, garlic and chicken broth; cook over medium flame 3 minutes. Add remainign 1 1/2 cups milk, cheese and seasonings. Cook, stirring constantly, until cheese melts. Makes 6 servings.