Neiman-Marcus Chili Con Queso (Tortilla) Soup

• 1 large onions chopped
• 6 tablespoons butter, unsalted
• 3 cans green chili peppers
• 4 cans italian plum (roma) tomatoes
• 4 packages cream cheese
• 2 cans chicken broth
• 3 cups light cream (half&half)
• 8 teaspoons lemon juice

1. Cook onion in butter over moderately low heat in a saucepan, stirring occasionally until onion is softened.
2. Add chiles and tomatoes.
3. Cook mixture 8 to 10 minutes over moderate heat until liquid evaporates, stirring occasionally.
4. Stir in cream cheese.
5. Maintain moderate-to-low heat until cheese melts.
6. Stir in ch icken broth, half-and-half, lemon juice, cayenne, and salt.
7. Heat soup over moderate heat until hot, but do not boil.
8. Sprinkle tortilla strips, green onions, and Monterrey jack cheese over individual servings.

onions, butter, green chili peppers, italian plum, cream cheese, chicken broth, light cream, lemon juice

Taken from recipeland.com/recipe/v/neiman-marcus-chili-con-queso-t-45649 (may not work)