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Guadalupe Cafe jalapeño Cheese Soup

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  • Submitted by: Recipe Group Member
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  • 6 cups chicken broth


  1. Dice celery stalks, onions and jalapeños. 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 minutes, or until the mixture reduces and thickens slightly.
  3. In a blender or food processor place the broth and the cheese. Purée them together until the mixture is smooth.
  4. Return the pureed mixture to the saucepan and simmer it for 5 minutes.
  5. Add the diced peppers and mix them in well.
  6. Serve with a dollop of sour cream and warm flour tortillas.
  7. Makes 4

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