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From: Garry Howard garhow@hpubmaa.esr.hp.com

Date: Thu, 15 Jul 93 13:38:53 EDT

This is a great recipe that I make often. Don't let the Velveeta
cheese turn you off. I never tried this recipe for a long time because
I thought made with Velveeta how good can it be. All I can say is give
it a try once and let me know what you think. It is one of my favorites.


Title      :Jalapeno Cheese Soup
Serves     :6
Keywords   :Mexican, Soups, Hot & spicy
Ingredients:
   6       c          Chicken broth
   8                  Celery stalks
   2       c          Diced onion
 3/4       ts         Garlic salt
 1/4       ts         White pepper
   2       lb         Velveeta cheese
   1       c          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.

From "Santa Fe Recipes", Tierra Publications.
Recipe from Guadalupe Cafe, Santa Fe, NM.