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.