Ingredients Jump to Instructions ↓

  1. 6 cups 1422ml Chicken broth

  2. 8 Celery stalks

  3. 2 cups 125g / 4.4oz Diced onion

  4. 3/4 teaspoon 3.8ml Garlic salt

  5. 1/4 teaspoon 1 1/3ml White pepper

  6. 2 lbs 908g / 32oz Velveeta cheese

  7. 1 cup 146g / 5.1oz Diced jalapeno peppers

  8. Sour cream

  9. Flour tortillas

Instructions Jump to Ingredients ↑

  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.

  4. Return the pureed mixture to the saucepan and simmer it for 5 minutes.

  5. Add the diced peppers and mix them in well.

  6. Serve with a dollop of sour cream and warm flour tortillas.

  7. From "Santa Fe Recipe", Tierra Publications.


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