Dks Texas Tortilla Soup

• 4 tablespoons butter
• 1/2 cup oil
• 1 large onion, chopped
• 1 fresh jalapeno, seeded and diced
• 4 garlic cloves, minced
• 2 large carrots, diced
• 6 celery ribs, diced
• 1 lb boned diced raw chicken
• 1 tsp each
• ground cumin, chili powder, salt and lemon pepper
• 3 teaspoons Tabasco sauce
• 1/2 cup flour
• 1 (14 ounce) can diced tomatoes
• 4 (10 1/2 ounce) cans chicken broth
• 8 corn tortillas, cut in strips
• Garnishes
• diced avocado, sour cream, grated Cheddar cheese, cilantro

1. Heat butter and oil in large kettle, and saute chopped onion, jalapeno, garlic, carrots, celery and chicken; simmer 5 minutes. Add cumin, chili powder, salt, lemon pepper, Tabasco sauce and flour. Add tomatoes and chicken stock. Simmer one hour.
2. Drop tortilla strips into oil or melted shortening heated to 375* and fry until crisp; drain on paper towels.
3. To serve, put a few tortilla strips in the bottom of 6-8 soup cups, ladle soup on top and add a spoon of each of sour cream, avocado, cheese and cilantro.

butter, oil, onion, fresh jalapeno, garlic, carrots, celery, chicken, ground cumin, tabasco sauce, flour, tomatoes, chicken broth, corn tortillas, avocado

Taken from www.food.com/recipe/dks-texas-tortilla-soup-396562 (may not work)