4 green onions
4 cups chicken broth
1 large carrot, cut into 1/4 inch cubs
1/2 small onion, cut into medium size rings
1 pinch ground black pepper
Place green onions in a vegetable or cocktail bowl and cover with water to cover. Let stand 1 hour in warm water.
Place chicken broth in large, heavy skillet over high heat. Heat skillet to boiling. Stir continuously until carrots are tender. Stir in onion. Return chicken broth and onion mixture to a boil. Reduce heat to medium-low, and cook as directed on box.
Return carrots, onions and pepper to a small saucepan. Stir briefly into green mixture and return the milk along with 1 cup carrot and onion mixture to a boil. Reduce heat to low, and simmer until carrots are tender, about 10 minutes.
Reduce heat to medium-low and add Chile-style seasoning to food processor or blender. Blend until smooth, about 5 minutes. Spread the mixture over green onion strips and refrigerate approximately 1 hour before garnish with chips, salsa or additional salsa.