Chicken Tortilla Soup

• 1 1/2 Lb skinless boneless chicken breast
• 4 Tbs Butter
• 1/3 C Oil
• 1 Lg Onion chopped
• 1 Jalapeno chopped
• 4 Lg Garlic cloves pressed
• 2 Lg Carrots diced
• 6 Stalks celery diced
• 1 Tsp Cumin
• 1 Tsp Salt
• 1 Tsp Chili powder
• 1 Tsp Lemon pepper seasoning
• 1/2 C Flour
• 1 14oz Can diced tomatoes
• 1 14oz Can Rotel (hot if you like)
• 52 1/2 oz Chicken broth
• 2 Tsp Fresh lime juice
• 5 Stems Cilantro chopped

1. Saute all veggies until cooked add spices and cook for a few minutes. Add flour and cook for a few minutes stirring constantly to prevent sticking. Add stock, tomatoes and rotel. Simmer for 1 hour. Add lime juice and cilantro.
2. In each bowl place crumbled tortilla chips, sour cream and shredded Monterrey jack cheese if you like.

chicken breast, butter, oil, onion, garlic, carrots, celery, cumin, salt, chili powder, lemon pepper, flour, tomatoes, chicken broth, lime juice, cilantro

Taken from www.epicurious.com/recipes/member/views/chicken-tortilla-soup-50171967 (may not work)