Cream of green chili soup

Ingredients:

1 1/2 C. chicken broth
1/3 C. minced onion
1 large garlic clove
1/2 lb. fresh mild green chiles, such as Anaheim, roasted and chopped
8 oz. cream cheese, softened
1 C. sour cream
1/4 tsp. ground cumin
1 C. half-and-half
Freshly-ground white pepper, to taste

Preparation:

In a saucepan bring the broth to a boil with the onion. Boil the mixture for 5 minutes, and let it cool.
In a food processor chop fine the garlic and the chiles. Add the cream cheese, sour cream and cumin.
Blend the mixture until it is combined well. With the motor running add the broth mixture in a steady stream.
Blend the mixture until it is combined well and transfer it to a large bowl.
Stir in the half-and-half, white pepper and salt to taste and chill the soup, covered, for at least 2 hours or overnight.