2 tbsp. butter
1 med. onion, sliced
1 can green chiles, chopped (may substitute: 2 long fresh chiles or 1 bell pepper, chopped)
1 qt. sour cream
1/4 c. milk
1 c. hot sauce
1/2 lb. Monterey Jack cheese, cubed
1 can chicken broth

Saute onions and chiles in butter until soft, about 10 minutes. Add remaining ingredients, except cheese. Heat to boiling, but do not boil. Add cheese and stir until melted. Salt and pepper to taste. Makes 6 to 8 servings.