Jalapeno cheese soup
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | cups | Chicken broth |
| 8 | Celery stalks | |
| 2 | cups | Diced onion |
| ¾ | teaspoon | Garlic salt |
| ¼ | teaspoon | White pepper |
| 2 | pounds | Velveeta cheese |
| 1 | cup | Diced jalapeno peppers |
| Sour cream | ||
| Flour tortillas | ||
Directions
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.
Recipe By : Guadalupe Cafe, Santa Fe, NM