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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is a wonderful hearty meatless soup. The cream cheese gives it a velvety texture. Great with a salad and some crusty bread. Ingredients:
1 large onion, chopped fine |
6 tablespoons butter |
3 (3 ounce) cans chopped green chilies, drained well |
4 (14 ounce) cans diced tomatoes, drained well |
12 ounces cream cheese, cut into bits |
4 cups chicken broth |
2 cups half-and-half |
2 tablespoons lemon juice |
2 teaspoons lemon juice |
cayenne |
salt |
monterey jack cheese, shredded |
corn tortilla strips |
Directions:
1. In saucepan, cook onion in butter over moderate heat, stirring occasionally until soft.
2. Add chilies and tomatoes. Cook 10 min or so until liquid is evaporated.
3. Stir in cream cheese. Maintain mod heat until cheese is melted.
4. Stir in chicken broth, half and half, lemon juice, cayenne and salt. Heat soup until it is hot, but do not let it boil.
5. Serve with mont jack and tortilla strips.
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