Guadalupe Cafe Jalapeno Cheese Soup
Warm up with this rich, velvety soup made from chicken broth, celery, onions, and plenty of melted Velveeta cheese. Blended until smooth and finished with spicy diced jalapeños, it’s served hot with sour cream and soft flour tortillas for dipping. A quick, comforting meal perfect for cheese lovers!The Recipe Credit: Guadalupe Cafe, Santa Fe, New Mexico
Ingredients
- 6 cups chicken broth
- 8 celery stalks
- 2 cups diced onion
- ¾ teaspoon garlic salt
- ¼ teaspoon white pepper
- 2 pounds Velveeta cheese
- 1 cup diced jalapeno peppers
- Sour cream
- Flour tortillas
Instructions
- 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.
Notes
Recipe courtesy of Guadalupe Cafe, Santa Fe, New Mexico
