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Chili con Queso Soup



  • 1 large onion, finely chopped
  • 6 tablespoons unsalted butter
  • 3 (4 ounce) cans mild green chiles, drained, seeded and finely chopped
  • 4 (14 1/2 ounce) cans plum tomatoes, drained, seeded and finely chopped
  • 4 (3 ounce) packages cream cheese, cut into bits
  • 2 (14 1/2 ounce) cans chicken broth
  • 3 cups half-and-half
  • 8 teaspoons fresh lemon juice or to taste
  • Cayenne pepper, to taste
  • Salt, to taste
  • Tortilla chips
  • Green onions, chopped
  • Monterey jack cheese, grated


  1. Cook onion in butter over moderately low heat in a saucepan, stirring occasionally until onion is softened. Add chiles and tomatoes. Cook mixture 8 to 10 minutes over moderate heat until liquid evaporates, stirring occasionally.
  2. Stir in cream cheese. Maintain moderate to low heat until the cheese melts. Stir in chicken broth, half-and-half, lemon juice, cayenne pepper and salt. Heat soup over moderate heat until hot, but do not boil.
  3. Sprinkle the tortilla chips, green onions, and Monterey jack cheese over individual servings.

Yield: 8 cups

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