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Ingredientes
- 6 c. Chicken broth
- 8 x Celery stalks
- 2 c. Diced onion
- 3/4 tsp Garlic salt
- 1/4 tsp White pepper
- 2 lb Velveeta cheese1 c.
- Â Â Diced jalapeno peppers
- Â Â Lowfat sour cream
- Â Â Flour tortillas
Direcciones
- Cafe, Santa Fe,
- 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 min, or possibly till the mix reduces and thickens slightly. In a blender or possibly food processor place the broth and the cheese. Puree them together till the mix is smooth.
- Return the pureed mix to the saucepan and simmer it for 5 min. Add in the diced peppers and mix them in well. Serve with a dollop of lowfat sour cream and hot flour tortillas.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 485g | |
| Recipe makes 6 servings | |
| Calories 504 | |
| Calories from Fat 303 | 60% |
| Total Fat 33.65g | 42% |
| Saturated Fat 21.88g | 88% |
| Trans Fat 0.0g | |
| Cholesterol 121mg | 40% |
| Sodium 2680mg | 112% |
| Potassium 899mg | 26% |
| Total Carbs 22.09g | 6% |
| Dietary Fiber 2.6g | 9% |
| Sugars 15.31g | 10% |
| Protein 27.96g | 45% |
