1 (14.5-ounce) can diced tomatoes, undrained

1 (10-ounce) can diced tomatoes and green chiles, undrained

1 teaspoon olive oil

1/2 cup chopped onion

2 garlic cloves, minced

1 (8-ounce) block fat-free cream cheese, softened

1 teaspoon chili powder

6 ounces light processed cheese, cubed (such as Velveeta Light)

Drain tomatoes and tomatoes with chiles in a colander over a bowl, reserving 1/3 cup liquid; set tomatoes and reserved liquid aside.

Heat oil in a medium saucepan over medium heat. Add onion and garlic; saute 4 minutes. Add cream cheese; cook until cheese melts, stirring constantly. Add tomatoes, reserved liquid, and chili powder; bring to a boil. Add processed cheese; reduce heat and simmer 3 minutes or until cheese melts, stirring constantly. Garnish with cilantro, if desired. Serve warm with baked tortilla chips.