Tortilla Soup

By JanF1201

Ingredients

• 1/2 onion, finely chopped
• 3 tablespoons unsalted butter
• 1 1/2 4 oz. cans mild green chilies, drained, seeded and finely chopped
• 2 14 oz. cans plum tomatoes, drained, seeded, and finely chopped
• 6 ounces cream cheese, cut into bits
• 1 14 oz. can chicken broth
• 1 1/2 cups half and half
• 5 teaspoons fresh lemon juice
• garlic powder, to taste
• cayenne, to taste
• cumin, to taste
• salt, to taste
• jack cheese, grated
• 12 ounces chicken breasts, cooked and finely chopped, optional.

Details

Servings 6

Preparation

Step 1

Cook onion in butter over moderately low heat in saucepan, stirring occasionally until onion is softened.
Add chilies and tomatoes. Cook mixture 8-10 minutes over moderate heat until liquid evaporated, 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 chips, green onions and jack cheese over individual servings.