My Photo
Location: Texas, United States

Monday, May 10, 2010

Neiman Marcus Chile Con Queso Tortilla Soup

1 large onion -- finely chopped (I used frozen prechopped)
6 tablespoons unsalted butter (I used 4 Tbsp)
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) (I used 1/3 less fat)
2 cans chicken broth -- (14 1/2-oz each)
3 cups half-and-half (I used fat free)
8 teaspoons fresh lemon juice -- or to taste
cayenne pepper -- to taste
salt -- to taste
julienned tortilla strips (I cut up corn tortillas instead of using chips to save fat grams)
finely chopped green onions
chopped monterrey jack cheese, grated
**I added 1 lb browned ground turkey to make it an entree**

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 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. (This looked like quite a bit more than 8 cups!!)



Post a Comment

<< Home