Chili Con Queso Soup With Salsa
|Onion||1 Small, peeled and finely chopped to make 1/2 cup|
|Butter||1 1⁄2 Tablespoon|
|Canned mild green chilies||4 Ounce, drained, seeded and chopped (1 Can)|
|Canned plum tomatoes||14 Ounce, drained, seeded and chopped (1 Can)|
|Cream cheese||3 Ounce, cubed (1 Package)|
|Chicken broth||1⁄2 Cup (8 tbs)|
|Half and half/Light cream||3⁄4 Cup (12 tbs)|
|Fresh lemon juice||2 Teaspoon|
|Cayenne pepper||To Taste|
|Tortilla chips||1 Cup (16 tbs)|
|Salsa||1⁄4 Cup (4 tbs)|
|Guacamole||1⁄4 Cup (4 tbs)|
In a large saucepan, cook onion in butter until soft.
Add chilies and tomatoes.
Cook 10 minutes, stirring, until liquid evaporates.
Stir in cream cheese.
When cream cheese has melted, add broth, half-and-half, lemon juice and cayenne.
Add salt to taste.
Cover and heat to serving temperature; do not boil.