Chili Con Queso Tortilla Soup
List of Ingredients
Makes six cups without chicken.
3 tablespoons unsalted butter
1/2 large white onion, finely chopped
6 ounces roasted hatch chilies, seeded and chopped (or substitute 6 ounces diced canned green chilies, drained)
2 14 1/2 ounce cans plum tomatoes, drained, seeded and finely chopped
2 3-ounce packages cream cheese, cut into small pieces
1 14 1/2 ounce can chicken stock
1 1/2 cups half-and-half
4 teaspoons fresh lemon juice (more to taste)
1/8 teaspoon garlic powder
1/8 teaspoons cayenne
1/8 teaspoon cumin
1/2 teaspoon salt
12 ounces cooked, skinless chicken breasts, finely chopped (optional)
1-2 cups julienned, crisp fried tortilla strips
1/4 cup green onions, chopped
1 1/2 cups grated Monterey jack cheese
Recipe
Melt butter in a large pot over medium-low heat. Add onion and saute, stirring occasionally, until onion is tender. Add chilies and tomatoes. Stirring occasionally, cook mixture 8-10 minutes. Add cream cheese and stir until cheese is melted. Add chicken stock, half-and-half, lemon juice, garlic powder, cayenne, cumin and salt. Add chicken. Continue stirring soup to incorporate all ingredients, but do not allow soup to boil. When soup is hot and blended, pour soup into large serving bowl or divide between 6 small bowls. Top soup with tortilla strips, green onions and Monterey jack cheese
Pioneer Planet 12/24/00
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