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How To make Neiman Marcus Chili Con Queso (Tortilla) Soup

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1 large onion

finely chopped
6 tablespoons unsalted butter
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) 2 cans chicken broth :

(14 1/2-oz each)
3 cups half-and-half
8 teaspoons fresh lemon juice

or to taste
cayenne pepper :

to taste salt

to taste julienned tortilla strips :

finely chopped green onions

chopped monterrey jack cheese :

grated
Cook onion in butter over moderately low heat in a saucepan, stirring occasiona lly 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.
Girl2Di4
Here's one of my favorites:
Diane's Traveling Newletter - Issue 9
MC formatted by Barb at PK using MC Buster 2.0f & SNT on 7/5/98
By SuzyWert@aol.com on Jul 5, 1998.

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