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 it for 5 minutes.
Add the diced peppers and mix them in well.
Serve with a dollop of sour cream and warm flour tortillas.
From: Santa Fe Recipe, Tierra Publications.