Source: Guadalupe Cafe, Santa Fe, New Mexico

6 servings

6 cups chicken broth
8 celery stalks
2 cups diced onion
3/4 teaspoon garlic salt
1/4 teaspoon white pepper
2 pounds Velveeta cheese
1 cup diced jalapeno peppers
Sour cream
Flour tortillas

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.