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Chili con Queso Soup




  1. In a large saucepan, cook onion in butter until soft.
  2. Add chiles and tomatoes. Cook 10 minutes, stirring, until liquid evaporated.
  3. Stir in cream cheese. When cream cheese has melted, add broth, half and half, lemon juice and cayenne.
  4. Add salt to taste. Cover and heat to serving temperature; do not boil.
  5. Serve with tortilla chips, salsa and guacamole.


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