1 lg. onion (chopped finely)
6 tbsp. butter
3 cans (4 oz. each) mild green chilies (chopped)
4 cans (14 1/2 oz.) plum tomatoes (chopped)
12 oz. cream cheese (cut into bits)
2 cans (14 1/2 oz.) chicken broth
3 c. half and half
8 tsp. lemon juice
Salt and cayenne to taste

Cook onion in butter over low heat until softened. Add chilies and tomatoes. Cook mixture 8 to 10 minutes over moderate heat until liquid evaporates. Stir in cream cheese. Maintain heat until cheese melts. Stir in chicken broth, half and half, lemon juice, salt and cayenne. Heat soup until hot but do not boil. You may sprinkle tortilla strips, green onions or Monterey Jack cheese on top.