Meanwhile, in 2-quart saucepan, heat 2 teaspoons oil over medium-high heat. Add 1/4 cup onion and 1 clove garlic; cook 2 to 3 minutes, stirring occasionally, until onion is tender. Place in blender; add chiles, whipping cream, broth, cilantro and bouillon. Cover; blend on high speed about 45 seconds or until smooth. Return to saucepan. Cook uncovered over medium heat 5 to 10 minutes, stirring occasionally, just until hot.