1 onion, chopped & browned in butter
1 1/4 lbs. Velveeta cheese
1 can Rotel tomatoes, juice & all, broken into pieces
1/2 tsp. garlic powder
1 can beanless chili
Dash Tabasco (optional)

Mix soup and tomatoes in saucepan. Heat. Add Velveeta and stir until cheese is melted. Add onions, garlic powder and Tabasco. Serve with tortilla chips. Makes 4 to 5 cups.