Caldos
Soups & Stews
6 cups Chicken broth
2 cups Diced onion
3/4 tsp. Garlic salt
1/4 tsp. White pepper
2 lbs. 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 for 5 minutes.
Add the diced peppers
and mix them in well.
Serve with a dollop
of sour cream and
warm flour tortillas.
