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Neiman Marcus Chili Con Queso Soup

soups, vegetables, chili, tex-mex, cheese

6 tablespoon unsalted butter
12 oz cream cheese, cut into bits
1 large onion, finely chopped
2 can (14.5 oz) chicken broth
3 can (4 oz) mild green chilies,
1 drained, seeded, chopped
3 cup half and half -
2 2/3 tablespoon fresh lemon juice, to taste
4 can (14 oz) plum tomatoes,
1 drained, seeded, chopped
1 cayenne, to taste -
1 salt, to taste
1 julienned corn tortilla strips
1 finely chopped green onions
1 shredded monterey jack

Melt butter in a large saucepan over medium-low heat. Add onion and cook, stirring occasionally, until onion is soft. Add chilies and tomatoes. Cook over moderate heat, stirring occasionally, for 8 to 10 minutes, or until liquid has evaporated. Stir in cream cheese. Cook over medium-low heat until cheese is melted. Stir in broth, half-and-half, lemon juice, cayenne, and salt. Heat over moderate heat, but do NOT let boil. Serve garnished with tortilla strips, green onion, and Jack Cheese. Makes 8 cups. From Ann Criswell's Tablehopping column in the Houston Chronicle - Food Section - May 14, 1989. Typos and MM format by Mike Henley.

Yield: 8 cups

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