Texas Tortilla Soup

• 1/2 stick (4 TBL ) butter
• 1/2 c oil
• 1 lg onion chopped
• 1 fresh japapeno, seeded & chopped
• 4 garlic cloves minced
• 2 lg carrots diced
• 6 ribs celery, diced
• 1 lb boned, diced raw chicken
• 1 tsp each:
• ground cumin, chili pwd. salt and lemon pepper
• 3 tsp bottled red hot sauce
• 1/2 c flour
• 1 14 oz can tomatoes
• 4 (10 1/2 oz can)chicken broth
• 8 corn tortillas,cut in strips
• Garnish w/1 c sour cream
• 3 diced avocados
• 1 c grated cheddar cheese

1. Heat butter & oil in lg kettle and saute shopped onion, jalapeno,garlic,carrots
2. celery and chicken; simmer 5 minutes. Combine with cumin,chili pwd., salt,lemon pepper,hot sauce & flour.
3. Add tomatoes and chicken stock and simmer 1 hour.
4. Drop totrilla strips into oil heated to 375 degrees. Fry til crisp. Drain on paper towels. (I use purchased chips)
5. Put a few chips in bottom on bowl, add garnishes and top with soup then cheese. Or any order you want!
6. For a party, set out bowls of condiments and let guests add own garnishes.

tbl, oil, onion, fresh japapeno, garlic, carrots, celery, chicken, ground cumin, flour, tomatoes, canchicken broth, corn tortillas, sour cream, avocados, cheddar cheese

Taken from www.epicurious.com/recipes/member/views/texas-tortilla-soup-50115704 (may not work)