1 lg. onion, finely chopped
6 tbsp. butter
3 (4 oz.) cans mild green chilies, drained & chopped
4 (14 1/2 oz.) cans plum tomatoes, drained, seeded & chopped
4 (3 oz.) pkgs. cream cheese, cut into bits
2 (14 1/2 oz.) cans chicken broth
3 c. half and half
8 tsp. lemon juice (or to taste)
Cayenne pepper to taste

GARNISHES:

Julienned tortilla strips, chopped
Green onions, chopped
Monterey Jack cheese, grated

Cook onion in butter over moderate low heat in saucepan until softened. Add chilies and tomatoes. Cook 10 minutes over medium heat until liquid evaporates, stirring occasionally. Stir in cream cheese until melted. Add chicken broth, half and half, lemon juice, cayenne and salt to taste. Heat soup until hot, but DO NOT BOIL. Sprinkle individual servings with tortilla strips, green onions and Monterey Jack cheese. Makes 8 cups.