Neiman-Marcus Chili Con Queso (Tortilla) Soup
Neiman-Marcus Chili Con Queso (Tortilla) Soup recipe
Yield
8 cupsPrep
20 minCook
30 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
onions
chopped |
|
| 6 | tablespoons |
butter, unsalted
|
|
| 3 | cans |
green chili peppers
|
*
|
| 4 | cans |
italian plum (roma) tomatoes
|
*
|
| 4 | packages |
cream cheese
|
|
| 2 | cans |
chicken broth
|
*
|
| 3 | cups |
light cream (half&half)
|
|
| 8 | teaspoons |
lemon juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
onions
chopped |
|
| 9E+1 | ml |
butter, unsalted
|
|
| 3 | cans |
green chili peppers
|
*
|
| 4 | cans |
italian plum (roma) tomatoes
|
*
|
| 4 | packages |
cream cheese
|
|
| 2 | cans |
chicken broth
|
*
|
| 7.1E+2 | ml |
light cream (half&half)
|
|
| 4E+1 | ml |
lemon juice
|
|
Directions
Cook onion in butter over moderately low heat in a saucepan, stirring occasionally until onion is softened.
Add chiles and tomatoes. Cook mixture 8 to 10 minutes 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 moderate heat until hot, but do not boil.
Sprinkle tortilla strips, green onions, and Monterrey jack cheese over individual servings.
