Ingredients:

• 1 cup chicken stock
• 1 medium onion, chopped fine
• 3 Tablespoons butter
• 6 mild green chilies, Anaheim, roasted, seeded and chopped fine (or use one 6 ounce can mild green chilies)
• 6 ounces cream cheese, cut into chunks
• 2 pounds Italian plum tomatoes, peeled, seeded and chopped fine (or 2 fourteen ounce can plum tomatoes)
• 1 ½ cup cream or half and half
• 4 teaspoons lemon juice
• Cayenne to taste
• Salt and pepper to tastes

Instructions:

1. In a saucepan, cook the onion in the butter over medium low, stirring until it is softened.
2. Add the chilies and tomatoes and cook over medium for 8 to 10 minutes or until the liquid is evaporated.  Stir in the cream cheese over low heat and mix until melted.
3. Stir in the stock, half and half, the lemon juice, cayenne and seasonings to taste.
4. Heat soup until hot BUT DO NOT BOIL.