Chili Con Queso Tortilla Soup

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 3 tablespoons unsalted butter
• 1/2 large 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 1/2 cups half-and-half
• 4 teaspoons fresh lemon juice (more to taste)
• 1/8 teaspoon garlic powder
• 1/8 teaspoon cayenne
• 1/8 teaspoon cumin
• 1/2 teaspoon salt
• 12 ounces cooked skinless chicken breasts, finely chopped (optional)
• 1 -2 cup julienne crisp fried corn tortilla strips
• 1/4 cup green onion, chopped
• 1 1/2 cups grated monterey jack cheese

Recipe

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