Chili Con Queso Tortilla Soup

• 3 tablespoons unsalted butter
• 12 large white onion, finely chopped
• 6 roasted hatch chilies, seeded and chopped or 6 ounces canned drained green chilies
• 28 ounces seeded plum tomatoes, drained and chopped
• 6 ounces cream cheese, cut into small pieces
• 14 ounces chicken stock
• 1 12 cups half-and-half
• 4 teaspoons fresh lemon juice (more to taste)
• 18 teaspoon garlic powder
• 18 teaspoon cayenne
• 18 teaspoon cumin
• 12 teaspoon salt
• 12 ounces cooked skinless chicken breasts, finely chopped (optional)
• 1 -2 cup julienne crisp fried corn tortilla strips
• 14 cup green onion, chopped
• 1 12 cups grated monterey jack cheese

1. Melt butter in a large pot over medium-low heat.
2. Add onion and saute, stirring occasionally, until onion is tender.
3. Add chilies and tomatoes.
4. Stirring occasionally, cook mixture 8-10 minutes.
5. Add cream cheese and stir until cheese is melted.
6. Add chicken stock, half and half, lemon juice, garlic powder, cayenne, cumin and salt.
7. Add chicken.
8. Continue stirring soup to incorporate all ingredients, but do not allow soup to boil.
9. When soup is hot and blended, pour soup into large serving bowl or divide between 6 small bowls.
10. Top soup with tortilla strips, green onions and monterey jack cheese.

unsalted butter, white onion, hatch chilies, tomatoes, cream cheese, chicken, lemon juice, garlic, cayenne, cumin, salt, chicken breasts, julienne crisp fried corn tortilla strips, green onion, grated monterey

Taken from www.food.com/recipe/chili-con-queso-tortilla-soup-481340 (may not work)