Nm jalapeno cheese soup

6 servings

Ingredients

Quantity Ingredient
6 cups Chicken broth
8 Celery stalks
2 cups Diced onion
¾ teaspoon Garlic salt
¼ teaspoon White pepper
2 pounds Velveeta cheese1 cup
Diced jalapeno peppers
Sour cream
Flour tortillas

Directions

Newsgroups: rec.food.recipes

>From: garhow@... (Garry Howard) >Date: Mon, 16 Aug 93 09:31:13 +0200 Source: "Santa Fe Recipes", Tierra Publications. Recipe from Guadalupe Cafe, Santa Fe,

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 bbq-digest by "Garry Howard" <garry@...> on Dec 29, 1998, converted by MM_Buster v2.0l.

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