A hearty, green chile and cream cheese soup with Monterey Jack cheese.

Chili con Queso Soup

6 tablespoons butter
1 onion, chopped
3 (4-ounce) cans whole green chile peppers, chopped
1 (14-ounce) can whole tomatoes
4 (3-ounce) packages cream cheese, cubed
3 cups chicken broth
3 cups half-and-half
3 tablespoons lemon juice
1/8 teaspoon cayenne pepper
1/8 teaspoon salt
3 tablespoons choppped green onions
1 cup shredded Monterey Jack cheese

1. Melt butter in a saucepan over low heat. Add chopped onion and cook, stirring occasionally, until the onion is soft.
2. Add chopped green chile peppers, and whole tomatoes (drained). Cook over medium heat, stirring occasionally, for 8 to 10 minutes, or until most of the liquid is evaporated.
3. Stir in cubed cream cheese and cook over low heat until melted.
4. Stir in chicken broth, half-and-half, lemon juice, cayenne pepper, salt, and chopped green onions. Heat through, but do not boil. Sprinkle with shredded Monterey Jack cheese before serving.

Makes 8 servings.