Jalapeno Cheese Soup
Recipe By : Guadalupe Cafe, Santa Fe, NM
6 cups Chicken broth
8 Celery stalks
2 cups Diced onion
3/4 teaspoon Garlic salt
1/4 teaspoon White pepper
2 pounds Velveeta cheese
1 cup Diced jalapeno peppers
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.
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