Tortilla Soup

• 1/2 c. margarine
• 1/4 c. oil
• 1 large onion, chopped
• 1 fresh jalapeno, diced
• 4 garlic cloves
• 2 large carrots (diced)
• 6 ribs celery, diced
• 1 tsp. each: comino, chili powder, salt, pepper
• 1 large bell pepper, diced
• 1 lb. chicken breast
• 3 tsp. hot pepper
• 1/2 c. flour
• 1 (14 oz.) can tomatoes
• 4 (10 oz.) cans tomatoes
• 8 corn tortillas
• 2 diced avocados
• sour cream
• grated Colby cheese

1. Heat oil and butter.
2. Saute all vegetables except tomatoes. Simmer about 5 minutes with chicken.
3. Add spices and flour.
4. Add tomatoes and chicken broth.
5. Cover and simmer for about 1 hour. Brown chopped corn tortillas in margarine or butter.
6. Serve soup in bowl over tortillas, topped with cheese and sour cream.

margarine, oil, onion, fresh jalapeno, garlic, carrots, celery, comino, bell pepper, chicken breast, hot pepper, flour, tomatoes, tomatoes, corn tortillas, avocados, sour cream, colby cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=379262 (may not work)