Fabulous Chile Con Queso Soup (Tortilla) - cooking recipe

Ingredients

1/2 large onion, finely chopped
3 tablespoons unsalted butter
2 (4 ounce) cans mild green chilies, chopped and drained
2 (14 1/2 ounce) cans plum tomatoes, drained, seeded and finely chopped
6 ounces cream cheese, cut into bits
1 (14 1/2 ounce) can chicken broth
1 1/2 cups half-and-half
4 teaspoons fresh lemon juice (to taste)
garlic powder, to taste
cayenne pepper, to taste
salt, to taste
12 ounces cooked chicken breasts, finely chopped (optional)
corn tortilla strips, julienned and fried crisp
green onion, chopped
monterey jack cheese, grated

Preparation

Cook onion in butter over moderately-low heat in a saucepan, stirring occasionally until onion is softened. Add chilies and tomatoes. Cook mixture 8 to 10 minutes over moderate heat until liquid evaporates, stirring occasionally.
Stir in cream cheese. Maintain moderate-to-low heat until cream cheese melts.
Stir in chicken broth, half-and-half, lemon juice, spices and chicken (if using). Heat soup over moderate heat until hot, but do not boil.
Sprinkle tortilla strips, green onions and Monterey Jack cheese over individual servings.