2      quarts        chicken broth or 4 cans
   1      2 lb. box     Velveeta cheese -- cubed
   1      cup           picante sauce, med. or hot
   1      medium        onion -- finely chopped
   2      medium        tomatoes -- chopped
   3      medium        Poblano peppers (optional) -- peeled & chopped
   1      medium        bell pepper -- chopped
   1      cup           mixture to thicken (water and cornstarch)
Saute onions in small amount of oil about 5 minutes.   Add tomatoes and
peppers and saute another 5 minutes.  Add hot sauce and chicken broth and
bring to a boil.  Lower heat below boiling point and add cheese cubes,
stirring constantly.  After cheese has melted and blended, pour in water and
cornstarch.  Stir constantly untill thickened to desired consistency.  Put
in crock pot or fondue pot to keep warm.