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JALAPENO CHEESE SOUP
  • 6 cups Chicken broth
  • 8 Celery stalks
  • 2 cups Diced onion
  • 3/4 teaspoon Garlic salt
  • 1/4 teaspoon White pepper
  • 2 pounds Velveeta cheese
  • 1 cup Diced jalapeno peppers
  • Sour cream
  • Flour tortillas
  1. 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.
  2. Serve with a dollop of sour cream and warm flour tortillas.

 

 
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