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.

Carnegie Mellon's School of Computer Science (SCS) graciously hosts the Recipe Archive. We encourage you to learn about SCS educational programs and research.