1/2 stick butter
1 med. onion, diced
1 pkg. frozen chopped broccoli
1 can cream of mushroom soup
1 can Rotel tomatoes, diced
1 lb. Velveeta cheese

Saute onion and broccoli in butter until tender. Add soup and tomatoes (drain about half of liquid). Cover and simmer on lowest heat for 20 minutes. Add cheese which has been cut into slices. Cook only long enough to melt cheese.

Serve in a fondue pot or chafing dish so that it will remain warm. Serve with your favorite tortilla chips.