1 cup sweet onion (diced fine)
4 cups roasted green chiles (diced large)
1/2 stick butter
1/4 cup flour
4 cloves garlic (minced)
1 quart heavy cream
1/2 cup CaJohns Southwest Seasoning
Melt the butter and add the flour, whisk constantly. When the roux is combined, add the garlic and onion. Stir until onions are clear. Add the seasoning and green chiles. Stir until seasoning is reconstituted. Add the cream and cook until hot. Garnish with a little of the seasoning or cilantro. Can be served chilled as well.