The recipe yield is:
Saute first three ingredients in a 4 quart sauce pan until the onions are tender. Add next six ingredients and allow to simmer for 15 minutes. Put 1/2 oz. cheese and 1/2 oz. chips at the bottom of the bowl and spoon soup over cheese and chips. Makes eight 1.5 cup servings. 1/2 B, 1P, 1V, and 20 optional calories.