Chili Con Queso Soup

• 1 large onion, chopped fine
• 6 Tbsp. unsalted butter
• 2 Tbsp. plus 2 tsp. fresh lemon juice
• cayenne to taste
• salt to taste
• 4 (14 oz.) cans plum tomatoes, drained, seeded and chopped fine
• 12 oz. cream cheese, cut into bits
• 2 cans chicken broth
• 3 c. half and half (milk and cream)
• 3 (3 oz.) cans mild green chilies, drained, seeded and chopped fine

1. In a saucepan, cook the onion in the butter over moderately low heat, stirring occasionally, until the onion is soft.
2. Add the chiles and the tomatoes.
3. Cook the mixture over moderate heat, stirring occasionally, for 8 to 10 minutes or until the liquid has evaporated.
4. Stir in cream cheese.
5. Maintain a moderate to low heat until the cheese is melted.
6. Stir in the chicken broth, the half and half, the lemon juice, the cayenne and salt to taste. Heat the soup over moderate heat until it is hot, but do not let it boil.

onion, unsalted butter, lemon juice, cayenne, salt, tomatoes, cream cheese, chicken broth, milk, green chilies

Taken from www.cookbooks.com/Recipe-Details.aspx?id=539546 (may not work)