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 ΒΌ 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/