| | Directions |
- Dice celery stalks, onions and jalapenos.
- Cut Velveeta into cubes.
>li>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 cheese. Puree them together until the mixture is smooth.
- Return the pureed mixture to the saucepan and simmer 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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Prep Time: 1 hour
Cook Time: 30 minutes
|  | | Ingredients | | - | | 8 stalks celery |
| - | | 2 cups diced onion |
| - | | 1 cup diced jalapeno peppers |
| - | | 2 pounds Velveeta cheese |
| - | | 6 cups chicken broth |
| - | | 3/4 teaspoon garlic salt |
| - | | 1/4 teaspoon white pepper |
| - | | flour tortillas |
| - | | sour cream |
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