Jalapeno cheese soup

Yield: 6 Servings

Ingredients:

6 c Chicken broth
8 Celery stalks
2 c Diced onion
3/4 ts Garlic salt
1/4 ts White pepper
2 lb Velveeta cheese
1 c Diced jalapeno peppers

Instructions:

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. Recipe By : Guadalupe Cafe Santa Fe NM