Ingredients
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1 large Spanish onion, chopped
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4 teaspoons unsalted butter
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3 ounces hot salsa
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1 lb light cream cheese
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3 cups chicken broth or 3 cups beef broth
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2 cups light cream
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1/2 lemon, juice of
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1 teaspoon Tabasco sauce
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4 teaspoons fresh cilantro
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lemon slice (to garnish)
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cilantro leaf (to garnish)
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2 (28 ounce) cans Italian plum tomatoes
Instructions
- Saute the onion in the butter.
- Add the tomatoes and salsa. Simmer until the liquid is almost gone.
- Add the cream cheese slowly in small amounts so that it melts into the tomato-salsa mixture. When all the cheese is melted, add the remaining ingredients except the garnish.
- Serve hot. Top each bowl with a paper-thin lemon slice and a cilantro leaf.