Chili Con Queso Soup - cooking recipe

Ingredients

1 large onion, chopped fine
6 Tbsp. unsalted butter
2 Tbsp. plus 2 tsp. fresh lemon juice
cayenne to taste
salt to taste
4 (14 oz.) cans plum tomatoes, drained, seeded and chopped fine
12 oz. cream cheese, cut into bits
2 cans chicken broth
3 c. half and half (milk and cream)
3 (3 oz.) cans mild green chilies, drained, seeded and chopped fine

Preparation

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