Serving Size : 6

1/2 large onion -- chopped
3 Tablespoons butter or olive oil
2 cans chopped green chiles
2 cans diced tomatoes
1 package cream cheese -- (8 oz)
1 can chicken broth
1 1/2 cups Cream (you can use 1 cup cream and 1/2 c. water.)
4 tsp lemon juice
Garlic powder, cayenne pepper, cumin and
salt to taste
1 cup chicken -- chopped

GARNISH:
1 bunch green onions -- sliced
1 bunch cilantro -- chopped

Melt butter over med. high heat. Saute onion in butter until translucent.

Add green chiles and tomatoes (do not drain either one) and cook, stirring
occasionally, until about half of the liquid is evaporated.

Add cream cheese and cook until melted, stirring constantly.

Add broth, cream, lemon juice and seasonings. (At this point, I usually
puree the soup with my immersion blender, but that's optional. It's good
either way).

Add chopped chicken and heat until warmed through. Do not boil.


Serving Ideas : Serve, garnishing each portion with green onions & cliantro (I really like the garnishes - gives it a fresh taste)

Molly,

That sounds wonderful! Thank you so much for posting this recipe!

Pam