Ingredients: 6 cups chicken broth 8 celery stalks 2 cups diced onion 3/4 tsp garlic salt 1/4 tsp white pepper 2 lb Velveeta cheese 1 cup diced jalapeno peppers Sour cream Flour tortillas Directions:1. Dice celery stalks, onions and jalapenos. Cut Velveeta into cubes. 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. 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. |