Jalapeno Cheese Soup
 
Ingredients

• 6 cups chicken broth
• 8 celery stalks
• 2 cups onion
• 3/4 teaspoons garlic salt
• 1/4 teaspoon white pepper
• 2 pounds Velveeta cheese
• 1 cup diced jalapeno peppers
• sour cream
• flour tortillas

Directions
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.
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