CHILI CON QUESO SOUP (TORTILLA)
1/2 Large onion -- finely chopped
3 tablespoons Unsalted butter
1 1/2 cans (4 oz each) mild green -- chiles, drained, see
finely chopped
2 cans (14 1/2 oz each) plum -- tomatoes, drained, s
finely chopped
2 packages (3 oz each) cream cheese -- cut into bits
1 can (14 1/2 oz) chicken broth
1 1/2 cups Half-and-half
4 teaspoons Fresh lemon juice -- or to
Garlic powder to taste
Cayenne to taste
Salt to taste
Julienned tortilla chips -- fried crisp
Green onions -- chopped
Monterey jack cheese -- grated
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 cheese melts. Stir in chicken broth, half-and-half, lemon juice, cayenne, and salt. Heat soup over moderate heat until hot, but do not boil. Sprinkle tortilla strips, green onions, and Monterey jack cheese over individual servings.
