Title: Creamy Green Chili & Tomato Soup
Categories: Chili Ethnic Soup Vegetable
Yield: 6 Servings

2	ts	Oil
1	c	Minced onion
1	md	Garlic clove, peeled/minced
1/2	ts	Ground cumin
1	pk	(8oz) package light cream cheese, r
4		Plum tomatoes, coarsely chopped
1	cn	(7oz) can chopped green chilies
1 1/2	c	Low-sodium chicken broth
2	tb	Lime juice
2	tb	Minced cilantro
1/4	ts	Salt
1		Freshly ground black pepper to tast
1/4	ts	Tabasco sauce

In a medium pan, heat the oil over medium heat. Add the onion and garlic; cover and cook 4 minutes, stirring occasionally. Uncover and add the cumin; stir 1 minutes. In a food processor combine the cream cheese (which can be softened in a microwave), tomatoes and chilies, processing until well blended and almost smooth. Add about half of the broth and process to blend. Pour into the pan with the remaining broth, lime juice, cilantro, salt and pepper. Simmer 15 minutes.

Taste and adjust the seasonings, addding a little Tabasco if desired. Makes 4-6 servings. Prep time 10 minutes.

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