Jalapeno Cheese Soup
6 cups chicken broth
8 celery stalks
2 cups onion
3/4 teaspoons garlic salt
1/4 teaspoon white pepper
2 pounds Velveeta cheese
1 cup diced jalapeno peppers
sour cream
flour tortillas
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.
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