Chili Con Queso Soup

2 tablespoons butter
1 large onion, minced
1 (28-ounce) can peeled diced tomatoes with liquid
1 (4-ounce) can diced green mild chilies
1 (2-ounce) jar diced pimientos
1/2 pound Monterey Jack cheese, shredded
1/2 pound Cheddar cheese, shredded
Salt and freshly ground pepper to taste
Cilantro or parsley for garnish

Combine butter and onion in a 2-quart casserole.
Cook in microwave oven on high power 7 minutes, stirring once.
Add tomatoes with liquid, chilies and pimientos; blend well.
Cover; continue to cook on high until soup comes to a full boil, about 9 to 10 minutes.
Stir in cheeses; continue to cook, uncovered, on high until cheeses are melted, about 1 minute.
Salt and pepper to taste.
Serve hot with a sprinkle of cilantro or parsley.

4 servings