Ingredients:
6 cup Chicken broth
8 Celery stalks
2 cup Diced onion
3/4 tsp Garlic salt
1/4 tsp White pepper
2 lb Jalapeno Co-Jack cheese
1 cup Diced jalapeno peppers
Sour cream
Flour tortillas

Directions:
Ice celery stalks, onions and jalapenos. Cut cheese 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.