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Another great comfort food soup!
Jalapeņo Cheese Soup (toh)
6 cups Chicken Broth
8 Stalks Celery, diced
2 Cups Yellow Onion, diced
3/4 Teaspoon Garlic Salt
1/4 Teaspoon White Pepper
2 Lbs Velveeta Cheese
1/2 Cup Jalapeņo Peppers, Seeded and diced
Sour Cream
Flour Tortillas
Cut the Velveeta Cheese into cubes.
In a large saucepan, place the Chicken Broth, Diced Celery, Diced 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 Cubed Velveeta 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 Jalapeņo Peppers and mix thoroughly.
Serve with a dollop of Sour Cream and a warm Flour Tortillas.
*note: I throw the jalapenos right into the blender and process them along with the broth and cheese.
Jalapeņo Cheese Soup (toh)
6 cups Chicken Broth
8 Stalks Celery, diced
2 Cups Yellow Onion, diced
3/4 Teaspoon Garlic Salt
1/4 Teaspoon White Pepper
2 Lbs Velveeta Cheese
1/2 Cup Jalapeņo Peppers, Seeded and diced
Sour Cream
Flour Tortillas
Cut the Velveeta Cheese into cubes.
In a large saucepan, place the Chicken Broth, Diced Celery, Diced 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 Cubed Velveeta 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 Jalapeņo Peppers and mix thoroughly.
Serve with a dollop of Sour Cream and a warm Flour Tortillas.
*note: I throw the jalapenos right into the blender and process them along with the broth and cheese.