1 large onion — finely chopped
6 tablespoons unsalted butter
3 cans mild green chiles — drained, seeded,
— and finely chopped, — (4-oz each) 4 cans plum tomatoes — drained seeded and
— finely chopped, (14 — 1/2-oz each) 4 packages cream cheese — cut into bits (3-oz
— each) 2 cans chicken broth — (14 1/2-oz each)
3 cups half-and-half
8 teaspoons fresh lemon juice — or to taste
cayenne pepper — to taste salt — to taste julienned tortilla strips — finely chopped green onions — chopped monterrey jack cheese — grated
Cook onion in butter over moderately low heat in a saucepan, stirring occasiona lly until onion is softened. Add chiles and tomatoes. Cook mixture 8 to 10 mi nutes over moderate heat until liquid evaporates, stirring occasionally. Stir in cream cheese. Maintain moderate-to-low heat until cheese melts. Stir in ch icken broth, half-and-half, lemon juice, cayenne, and salt. Heat soup over mod erate heat until hot, but do not boil. Sprinkle tortilla strips, green onions, and Monterrey jack cheese over individual servings.
Makes 8 cups.
Girl2Di4
Here’s one of my favorites:
Diane’s Traveling Newletter – Issue 9
MC formatted by Barb at PK using MC Buster 2.0f & SNT on 7/5/98
By SuzyWert@aol.com on Jul 5, 1998.