Jalapeno Cheese Soup

Recipe Ingredients

6 cups	1422ml	Chicken broth
8		Celery stalks
2 cups	125g / 4.4oz	Diced onion
3/4 teaspoon	3.8ml	Garlic salt
1/4 teaspoon	1.3ml	White pepper
2 lbs	908g / 32oz	Velveeta cheese
1 cup	146g / 5.1oz	Diced jalapeno peppers
		Sour cream
		Flour tortillas

Recipe Instructions

Dice celery stalks, onions and jalapenos. Cut Velveeta into cubes.

In a large saucepan place the chicken broth, celery, onions, garlic salt, and white pepper. Cook over high heat for 10 minutes, or until the mixture reduces and thickens slightly.

In a blender or food processor place the broth and the cheese. Puree them together until the mixture is smooth.

Return the pureed mixture to the saucepan and simmer it for 5 minutes.

Add the diced peppers and mix them in well.

Serve with a dollop of sour cream and warm flour tortillas.

From "Santa Fe Recipe", Tierra Publications.

Source:
Guadalupe Cafe, Santa Fe, NM

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