Recipe: this one's from neiman marcus

1 large onion,finely chopped
6 Tbl. unsalted butter
3 cans (4 oz each)mild green chiles, drained,seeded, & finely chopped
4 cans (14.5 oz each)plum tomatoes, drained, seeded & finely chopped
4 pkg (3 oz each)cream cheese cut into bits
2 cans (14.5 oz each)chicken broth
3 C. half & half
8 tsp. fresh lemon juice (or to taste)
cayenne to taste
salt to taste
julienned tortilla strips, finely chopped
green onions, chopped
monterey jack cheese, grated

Cook onions in butter over moderately low heat in a saucepan, stirring occasionally until onion is softened. Add chiles & tomatoes. Cook mixture 8 to 10 minutes over moderate heat until liquid evaporates, stirring occasionally. Stir in chicken broth, half & half, lemon juice, cayenne, & salt. Heat soup over moderate heat until hot, but do not boil. Sprinkle tortilla strips, green onions, & cheese over individual servings. (also called chile con queso soup)