by Richard P.
32 oz canned chicken broth
3 bunches of cilantro
2 eight ounce packages of cream cheese
1/2 cup sauteed
Salt and pepper to taste
Saute the onions in a a bit of butter until brown, in the mean time cut off
the stems of the cilantro. In a blender add the onions, cilantro leaves and
chicken stock. Blend it all together until mixed well. Pour into a pan and
then add the two blocks of cream chees and slowly warm and stir until the
cream cheese is melted. Don't let the mixture boil. You can add more
chicken stock if the mixture is too thick for you. Add salt and pepper to
taste.
