GREEN CHILE SOUP (serves 12-14)
1 onion, chopped
6 TBL unsalted butter
12 oz green chile, chopped
56 oz canned plum tomatoes, drained & chopped
12 oz cream cheese
29 oz chicken broth
3 cups half-and-half or 2 cups milk
2 TBL + 2 tsp lemon juice
Cayenne pepper

Saute the onions in the butter in a saucepan until soft. Add the chiles & tomatoes. Cook 8-10 minutes or until the liquid is gone. Stir in the cream cheese until melted, but do not boil. Stir in the chicken broth, half-and-half & lemon juice. Serve warm or at room temperature; sprinkle each serving with cayenne.