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Jalapeno Cheese Soup Recipe

by Global Cookbook

Ingredients

6 c. Chicken broth 8 x Celery stalks 2 c. Diced onion 3/4 tsp Garlic salt

1/4 tsp White pepper 2 lb Velveeta cheese 1 c. Diced jalapeno peppers Lowfat sour cream Flour tortillas

Directions

1. Dice celery stalks, onions and jalapenos. Cut Velveeta into cubes.
2. In a large saucepan place the chicken broth, celery, onions, garlic salt, and white pepper. Cook over high heat for 10 min, or possibly till the mix reduces and thickens slightly.
3. In a blender or possibly food processor place the broth and the cheese. Puree them together till the mix is smooth.
4. Return the pureed mix to the saucepan and simmer it for 5 min.
5. Add in the diced peppers and mix them in well.
6. Serve with a dollop of lowfat sour cream and hot flour tortillas.
7. NOTES :

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