Ingredients
24
24 servings
- •2 tablespoons vegetable oil
- •0.33333334326744 cup minced yellow onion
- •2 jalapenos, seeded and minced
- •4 cloves garlic, minced
- •2 cups water
- •1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
- •2 (4 ounce) cans hot green chiles
- •2 (4 ounce) cans mild green chiles
- •1 bunch fresh cilantro, stems removed
- •1 (2 pound) loaf processed cheese (such as Velveeta®), cubed
- •2 (10.75 ounce) cans condensed cream of chicken soup
- •1 (8 ounce) package cream cheese, cubed
- •2 tablespoons hot sauce (such as Valentina®)
- •0.5 teaspoon ground cumin
- •0.5 teaspoon chili powder
- •1 lime, juiced
Instructions
- Heat oil in a skillet over medium-high heat; add onion and jalapenos. Cook, stirring frequently, until tender, about 5 minutes. Add garlic; cook for 1 minute more and remove from heat.
- Transfer jalapeno mixture to a blender. Add water, diced tomatoes, hot green chiles, mild green chiles, and cilantro. Cover and blend on high until mostly smooth.
- Pour blended mixture into a large pot over medium heat. Add processed cheese, chicken soup, cream cheese, hot sauce, cumin, and chili powder. Cook and stir until completely melted, 5 to 7 minutes. Stir in lime juice; reduce heat to low.
Nutritional Facts
Per 24 servings
- Calories: 200
- Carbohydrate: 7g
- Fat: 16g
- Fiber: 1g
- Protein: 9g
- Sugar: 4g
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