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Ingredients:
6 cup chicken broth
8 celery stalks
2 cup diced onion
3/4 tsp garlic salt
1/4 tsp white pepper
2 lb velveeta cheese
1 cup diced jalapeno peppers
1 sour cream
1 flour tortillas
Instructions:
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.
Recipe By : Guadalupe Cafe, Santa Fe, NM
Servings: 6
How can you govern a country which has 246 varieties of cheese? Charles De Gaulle
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Jalapeno Cheese Soup Recipe brought to you by Mexican Recipes To-Go
