1 c. minced onion
2 cloves garlic, minced
1 tbsp. cooking oil
2 (14 1/2 oz.) cans chicken broth
16 oz. carton Velveeta Mexican cheese spread, cut into 1/2 inch cubes
16 oz. can refried beans
2 c. Mozzarella cheese, shredded
1 c. Half and Half
1 tbsp. cornstarch
Tortilla chips
Chopped cilantro

In large pan saute onions and garlic in hot oil, until garlic is light brown. Add chicken broth and cheese spread; stir often until cheese melts. Add beans and Mozzarella; continue stirring to break up large pieces and cheese melts. In cup mix Half and Half with cornstarch until smooth. Slowly pour Half and Half into soup, stirring constantly. Heat 3-5 minutes longer. Float tortilla chips on top of each serving and sprinkle with cilantro. Makes 8 cups.