1 large onion -- finely chopped

6 tablespoons unsalted butter

3 cans mild green chiles -- drained, seeded,

-- and finely chopped, -- (4-oz each) 4 cans plum tomatoes -- drained seeded and

-- finely chopped, (14 -- 1/2-oz each) 4 packages cream cheese -- cut into bits (3-oz

-- each) 2 cans chicken broth -- (14 1/2-oz each)

3 cups half-and-half

8 teaspoons fresh lemon juice -- or to taste

cayenne pepper -- to taste salt -- to taste julienned tortilla strips -- finely chopped green onions -- chopped monterrey jack cheese -- grated

Cook onion in butter over moderately low heat in a saucepan, stirring occasiona lly until onion is softened. Add chiles and tomatoes. Cook mixture 8 to 10 mi nutes over moderate heat until liquid evaporates, stirring occasionally. Stir in cream cheese. Maintain moderate-to-low heat until cheese melts. Stir in ch icken broth, half-and-half, lemon juice, cayenne, and salt. Heat soup over mod erate heat until hot, but do not boil. Sprinkle tortilla strips, green onions, and Monterrey jack cheese over individual servings.

Makes 8 cups.

Girl2Di4

Here's one of my favorites:

Diane's Traveling Newletter - Issue 9

MC formatted by Barb at PK using MC Buster 2.0f & SNT on 7/5/98

By SuzyWert@aol.com on Jul 5, 1998.