First, melt the unsalted butter in a large pot over medium heat. Add the finely diced onion and sauté it until it turns soft and translucent. This process brings out the sweetness in the onions, which creates a lovely foundation for the soup.

Once the onions are ready, it’s time to pour in 4 cups of chicken stock. This adds depth to the soup. Bring it to a gentle simmer and let the flavors meld together.

Next, carefully add the well-drained diced tomatoes and chopped green chilies into the pot. Stir them in! The added colors create an inviting appearance.

Reduce the heat to low. Now, add the cubed cream cheese. Stir until it melts and incorporates into the soup. This step is vital—don’t rush it. The cream cheese is what gives the soup its luscious texture.

In the next step, add the half-and-half cream. Stir until well combined. Then, sprinkle in the cayenne pepper and salt to taste. A little heat goes a long way in balancing the creaminess.

Add the freshly squeezed lemon juice and smoked paprika. These ingredients provide a wonderful contrast to the rich soup, brightening the overall flavor.

Lastly, toss in the chopped cilantro. It adds freshness and a pop of flavor. Let the soup heat through—just a few more minutes will do.