Chili Con Queso With Chips

• 1 can (14-1/2 ounces) no-salt-added diced tomatoes
• 1 can (10 ounces) diced tomatoes and green chilies
• 1 small onion, chopped
• 1 teaspoon olive oil
• 2 garlic cloves, minced
• 1 package (8 ounces) fat-free cream cheese, cubed
• 6 ounces reduced-fat process cheese (Velveeta), cubed
• 1 teaspoon chili powder
• 2 tablespoons minced fresh cilantro
• Baked tortilla chip scoops

1. Pour both cans of tomatoes into a colander over a small bowl; drain, reserving 1/3 cup liquid. Discard remaining liquid or save for another use.
2. In a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in cream cheese until melted. Add the tomatoes, process cheese, chili powder and reserved liquid. Cook and stir over low heat until cheese is melted. Stir in cilantro.
3. Keep warm; serve with tortilla chips.

salt, tomatoes, onion, olive oil, garlic, cream cheese, cheese, chili powder, fresh cilantro, tortilla chip scoops

Taken from www.tasteofhome.com/recipes/chili-con-queso-with-chips/ (may not work)