1 sm. onion, chopped fine
1 1/2 tbsp. unsalted butter
1 (3 oz.) can mild green chilies, drained and seeded and chopped fine
1 (14 oz.) can plum tomatoes, drained, seeded and chopped fine (about 2/3 cup)
3 oz. cream cheese, cut into bits
1/2 c. canned chicken broth
3/4 c. half and half cream
2 tsp. fresh lemon juice
Cayenne to taste
Corn tortilla chips (to accompany)

In saucepan cook onion in butter over low heat until it is softened. Add chilies and tomatoes and cook over moderate heat stirring occasionally for 8 to 10 minutes.

Stir in the cream cheese and stir until cheese is melted. Stir in broth, 1/2 and 1/2, lemon juice, cayenne and salt to taste. Heat the soup do not boil.