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Chili Con Queso Soup




Source of Recipe


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List of Ingredients




1 large onion, finely chopped
6 tablespoons butter
3 small cans chopped green chiles (see note)
4 14-ounce cans plum tomatoes, drained, seeded and finely chopped (see note)
12 ounces cream cheese, cut into bits
2 141/2-ounce cans chicken broth
3 cups half and half
2 tablespoons plus 2 teaspoons lemon juice
Cayenne pepper to taste
Salt to taste
Julienned corn tortilla strips
Finely chopped green onion
Shredded Monterey Jack cheese

In saucepan, cook onion in butter over moderately low heat, stirring occasionally until onion is soft. Add chiles and tomatoes. Cook over moderate heat, stirring occasionally, 8-10 minutes or until liquid has evaporated. Stir in cream cheese. Maintain moderate to low heat until cheese melts. Stir in broth, half and half, lemon juice, cayenne pepper and salt. Heat over moderate heat until hot, but do not let boil.


Serve with tortilla strips, green onion and cheese. Makes 8 cups.

NOTE: Can use 6 10-ounce cans diced tomatoes with green chiles instead of separate cans of chiles and tomatoes


Recipe