Try this Jalapeno Cheese Soup recipe, or contribute your own.
Suggest a better descriptionDice 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. Posted to MC-Recipe Digest V1 #150 Date: Sat, 13 Jul 1996 08:47:42 -0700 From: Garry Howard
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Serving Size: 1 Serving (483g) | ||
Recipe Makes: 6 | ||
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Calories: 491 | ||
Calories from Fat: 305 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 33.9g | 45 % | |
Saturated Fat 21.8g | 109 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 120.3mg | 37 % | |
Sodium 3502.8mg | 121 % | |
Potassium 811.8mg | 21 % | |
Total Carbohydrate 20.2g | 6 % | |
Dietary Fiber 2.1g | 9 % | |
Sugars, other 18g | ||
Protein 26.8g | 38 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 491
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