Title: Jalapeno Cheese Soup
Categories: Mexican, Cheese, Vegetables
Yield: 6 Servings

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
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.

Posted to MC-Recipe Digest V1 #150

Date: Sat, 13 Jul 1996 08:47:42 -0700

From: Garry Howard

Recipe By : Guadalupe Cafe, Santa Fe, NM