1/2 large onion, finely chopped
3 TBSP unsalted butter
1 1/2 cans (4 oz) mild green chiles, drained and chopped
2 cans (14 1/2 oz ea) plum tomatoes, drained and chopped
2 pkgs (3 oz ea) cream cheese, cut up into bits
1 can (14 1/2 oz) chicken broth
1 1/2 cups half and half
4 tsp lemon juice
1/2 tsp garlic powder
1/4 tsp cayenne
1 tsp cumin
1/2 tsp salt
4-6 chicken breasts, cooked and shredded
green onions chopped
monterey jack cheese, shredded

Cook onion in butter over med-low heat until softened. Add chiles and tomatoes. Cook 8-10 minutes simmering until liquid evaporates, stirring occasionally. Stir in cream cheese and cook until cheese melts. Stir in chicken broth, half and half, lemon juice, cayenne and salt. Heat over moderate heat (do not boil). Add shredded chicken and sprinkle monterey jack cheese and green onion over the top of each bowl.

Makes 6 bowls or 12 cups.

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