Chili con Queso Soup
A hearty, green chile and cream cheese soup with Monterey Jack cheese.
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 (light cream)
3 tablespoons lemon juice
1/8 teaspoon cayenne pepper
1/8 teaspoon salt
3 tablespoons chopped green onions
1 cup shredded Monterey Jack cheese
- Melt butter in a saucepan over low heat. Add chopped onion and cook, stirring occasionally, until the onion is soft.
- 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.
- Stir in cubed cream cheese and cook over low heat until melted.
- Stir in chicken broth, half-and-half (light cream), 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.