Jalapeno Cheese Soup
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
6 cups chicken broth
8 celery stalks
2 cups onions, diced
3/4 tsp. garlic salt
1/4 tsp. white pepper
2 pounds Velveeta cheese
1 cup jalapeno chiles, stemmed, seeded and diced
sour cream
flour tortillas
Instructions:
Dice the celery stalks, onions and jalapenos. Cut the Velveeta cheese into cubes. In a large saucepan add the chicken broth, celery, onions, garlic salt and white pepper, and cook over high heat for 10 minutes or until the mixture reduces and thickens slightly.
Place the broth and cheese in a blender or food processor and puree until the mixture is smooth. Return the pureed mixture to a saucepan and simmer for 5 minutes. Add the diced peppers and stir into the soup. Serve with a dollop of sour cream and warm flour tortillas.