6 tb Unsalted butter 12 oz Cream cheese, cut into bits 1 lg Onion, finely chopped 2 cn (14.5 oz) chicken broth 3 cn (4 oz) mild green chilies, 3 c Half and Half - drained, seeded, chopped 2 2 2 2/3 tb Fresh lemon juice, to taste 4 cn (14 oz) plum tomatoes, Cayenne, Cayenne, Cayenne, to taste - drained, seeded, chopped Salt, Salt, Salt, , to taste

Julienned corn tortilla Finely chopped green onions - strips Shredded Shredded Monterey Jack

Melt butter in a large saucepan over medium-low heat. Add onion and cook, stirring occasionally, until onion is soft. Add chilies and tomatoes. Cook over moderate heat, stirring occasionally, for 8 to 10 minutes, or until liquid has evaporated.

Stir in cream cheese. Cook over medium-low heat until cheese is melted. Stir in broth, half-and-half, lemon juice, cayenne, and salt. Heat over moderate heat, but do Not let boil. Serve garnished with tortilla strips, green onion, and Jack Cheese. Makes 8 cups.

From Ann Criswell's Tablehopping column in the Houston Chronicle - Food Section - May 14, 1989. Typos and Mm format by Mike Henley.