• 6 cups    Chicken broth
• 8             Celery stalks
• 2 cups    Yellow Onion, diced
• 3/4 tsp   Garlic salt
• 1/4 tsp   White pepper
• 2 lbs       Velveeta cheese
• 1 cup      Jalapeno peppers, diced
• Sour cream
• Flour tortillas

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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