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Print this Recipe    Jalapeno Cheese

Jalapeno Cheese Soup

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.

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