Tortilla Soup

½ stick butter

½ cup oil

1 large onion-chopped

1 fresh jalapeno –seeded and chopped

4 garlic cloves -minced

2 large carrots -diced

6 ribs celery-diced

1 pound chicken breast- diced

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoons salt

1 teaspoon lemon pepper

3 teaspoons bottled liquid hot pepper sauce

½ cup flour

1 can (14 oz.)diced tomatoes

4 cans (10 ½  oz.) chicken broth

Tortilla chips

1 juice of lime

Garnish: diced avocado, grated cheddar cheese, chopped cilantro

1- Heat butter and oil in large saucepan and sauté chopped onion, jalapeno, garlic, carrots, celery till softened.

2- Add cumin, chili powder, lemon pepper, hot pepper sauce to saucepan and coat vegetables.

3- Add chicken to saucepan and brown. If it becomes too dry add chicken broth and scrape bits of vegetables, chicken and spice blend off of the bottom of the pan

4- Add flour until completely absorbed. Add tomatoes and remaining chicken broth. Simmer 1 hour.

5- To serve, put a few tortilla chips in bottom of 6 to 8 soup bowls and  a spoonful of each garnish.

Serves 6-8