Guadalupe Cafe jalapeño Cheese Soup
- 6 cups chicken broth
- 8 celery stalks
- 2 cups diced onion
- 3/4 tsp garlic salt
- 1/4 tsp white pepper
- 2 lbs Velveeta cheese
- 1 cup diced jalapeño peppers
- Sour cream
- Flour tortillas
Dice celery stalks, onions and jalapeños. 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. Purée 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.Makes 4 Source:
Submitted by: Recipe Group Member
Print This Page