Tortilla Soup


1/2 large onion, finely chopped 4 tsp lemon juice
3 T margarine garlic powder to taste
6 oz can green chilies drained and chopped cayenne pepper to taste
2-14 1/2 oz cans plum tomatoes, drained and chopped
6 oz cream cheese, cubed tortilla strips
14 1/2 oz chicken broth green onions, chopped
1 1/2 cup half & half grated Monterey Jack
Chicken breast, cooked and chopped-optional


Saute’ onion in margarine. Add chilies ad tomatoes Cook mixture 8-10 minutes until liquid evaporates, stirring occasionally. Stir in cream cheese. Maintain low to moderate heat until cheese is melted. Stir in Chicken broth, half & half, lemon juice, and other seasonings. Heat soup over moderate heat until hot. Do not boil. Add cooked and chopped chicken breast if desired. Sprinkle tortilla strips, green onions and cheese over individual servings. Makes 12 cups.