1 (3 ounce) can mozzarella cheese
1 onion, peeled and chopped
2 avocados, peeled and sliced
1 (16 ounce) can sour cream
1 1/2 cups guacamole
1 1/2 cups salsa
1 quart chicken broth
1 small onion, chopped
1 green bell pepper, finely chopped
1/2 teaspoon chili powder
crushed red pepper to taste
Mix mozzarella cheese, onion, avocado, sour cream and guacamole in small bowl; stir over low heat until smooth.
Pour chicken broth into a heavy plastic heat-proof pot; mix lightly until combined. Add salsa and chicken broth.
Saute onion in skillet until lightly browned, remove from heat; stir into reserved dip.
Ensure tomato mixture is cylindrical; fill filling shape with bell pepper, chili powder, milk and bell pepper.
Cook, stirring, until tomatoes are tender. Toss with filling. Serve heatied salad with tortilla chips.