Chili Con Queso Soup
Ingredients
  • 1 large white onion, diced
  • 6 tablespoons butter
  • 3 (4oz) cans diced green chiles (I prefer the Hatch brand)
  • 4 (14.5oz) cans diced tomatoes
  • 1.5 packages cream cheese, cut into pieces (12oz total)
  • 4 cups chicken broth (I use bouillon in hot water)
  • 2 cups heavy whipping cream
  • 8 tsp fresh lemon juice
  • Grated monterey jack cheese
  • Cayenne pepper (optional)
Instructions
  1. Strain green chiles and diced tomatoes in a metal colander over sink. Use rubber spatula to press out as much liquid as possible. Transfer to cutting board and dice as finely as possible.
  2. Melt butter in pot 3-4 quart pot over medium heat. Add diced onion and cook until onion becomes clear.
  3. Add strained green chiles and tomatoes to onion. Continue cooking over medium to medium-high heat until you no longer see liquid in the bottom of the pot when you stir the mixture (around 5 - 10 minutes).
  4. Stir in cream cheese and continue cooking until cheese is melted.
  5. Stir in chicken broth, heavy whipping cream, and lemon juice. Keep on heat until warms up.
  6. Place ¼ cup of grated monterey jack cheese in each serving bowl. Pour soup over cheese. Season with cayenne for extra heat.
Recipe by My Woodlands Life at https://mywoodlandslife.com/chili-con-queso-soup/