Chicken Con Queso Soup - cooking recipe

Ingredients

2 lbs bonless skinless chicken breasts
16 ounces cream cheese
6 ounces butter
3 (4 1/2 ounce) cans diced green chilies
3 cups half-and-half
24 ounces chicken broth
30 ounces rotel, Original
1 large onion
cayenne pepper
3 tablespoons garlic, chopped
salt
pepper
6 teaspoons lemon juice

Preparation

Dice chicken breasts and place in non-stick skillet with salt and papper (to taste). Cook chicken over medium heat until thorougly cooked, but do not brown. When cooked, remove from heat.
Dice onion. In saucepan over medium-low heat, melt butter and add diced onion. Cook until onion is translucent.
Drain Ro*Tel and green chilies in collander.
Once onion is translucent, add garlic, chilies and tomatoes. Cook for 8-10 minutes.
Dice cream cheese and add to onion/chilies/tomato mixture. Stir until melted.
Add chicken broth and half and half. Stir to combine. Add lemon juice and stir. Then, stir in cayenne pepper and salt, to taste. Finally, add your cooked, diced chicken breasts.
Reduce heat to low and simmer for 30 minutes.