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

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