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Chili Con Queso Soup

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Ingredients
  Onion 1 Large, finely chopped
  Unsalted butter 6 Tablespoon
  Canned mild green chiles 12 Ounce, drained, seeded, and finely chopped (Three 4 Ounce Cans)
  Canned plum tomatoes 58 Ounce, drained, seeded, and finely chopped (Four 14 1/2 Ounce Cans)
  Cream cheese 12 Ounce, cut into bits (Four 3 Ounce Packages)
  Canned chicken broth 29 Ounce (Two 14 1/2 Ounce Cans)
  Half-and-half 3 Cup (48 tbs)
  Fresh lemon juice 8 Teaspoon (Or To Taste)
  Cayenne To Taste
  Salt To Taste
  Julienned tortilla strips 1⁄2 Cup (8 tbs), finely chopped (As Needed)
  Green onions 2 , chopped (As Needed)
  Monterey jack cheese 1 Tablespoon, grated (For Garnish)
Directions

MAKING
1) In a saucepan, heat butter and saute onion stirring occasionally until onion is softened.
2) Stir in chilies and tomatoes.
3) Allow the mixture to cook for 8 to 10 minutes until liquid evaporates, stirring occasionally.
4) Add the cream cheese in the onion mixture and stir over moderate heat until cheese melts.

FINALIZING
5) Mix in chicken broth, half-and-half, lemon juice, cayenne, and salt.
6) Heat soup over moderate heat until hot, but do not boil.
7) Serve the Chili Con Queso Soup in individual soup bowls

SERVING
8) Dredge the Chili Con Queso Soup with tortilla strips, green onions, and Monterey jack cheese.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Spanish
Course: 
Appetizer
Method: 
Saute
Dish: 
Soup
Ingredient: 
Tomato
Interest: 
Everyday, Healthy
Cook Time: 
25 Minutes
Servings: 
6

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