Jalapeno Cheese Soup

1. 1

   Dice celery stalks, onions and jalapenos. Cut Velveeta into cubes.

2. 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. 3

   In a blender or food processor place the broth and the cheese. Puree them together until the mixture is smooth.

4. 4

   Return the pureed mixture to the saucepan and simmer it for 5 minutes.

5. 5

   Add the diced peppers and mix them in well.

6. 6

   Serve with a dollop of sour cream and warm flour tortillas.

* Per serving · 4 servings · Values may vary.

No additional tips available.