Step 1

In 4-quart saucepan, melt butter over medium heat. Add flour, cumin, coriander and salt; stir 15 to 30 seconds or until combined. Stir in green onion whites and jalapeño chiles; cook 2 to 3 minutes or until softened.

Step 2

Gradually stir in milk. Heat to boiling, stirring frequently. Add tomatoes; heat to simmering, stirring occasionally. Reduce heat to medium-low. Add cheese; stir until melted and well blended.

Step 3

Top with green onion greens; serve with chips.