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Chili Con Queso Soup With Salsa

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Ingredients
  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
  Salt To Taste
  Tortilla chips 1 Cup (16 tbs)
  Salsa 1⁄4 Cup (4 tbs)
  Guacamole 1⁄4 Cup (4 tbs)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Appetizer
Dish: 
Soup
Ingredient: 
Chili

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