1/2 stick butter
1/2 c. oil
1 lg. onion, chopped
1 fresh jalapeno, 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 powder, salt & lemon pepper
3 tsp. bottled liquid hot red pepper sauce
1/2 c. flour
1 (14 oz.) can tomatoes
4 (10 1/2 oz.) cans chicken broth
Tortilla chips
1 juice of lime

Garnish: diced avocado, grated cheddar cheese, chopped cilantro.

Heat butter and oil in large kettle and saute chopped onion, jalapeno, garlic, carrots, celery and chicken; simmer 5 minutes. Combine with cumin, chili powder, salt, lemon pepper, hot pepper sauce and flour. Add tomatoes and chicken stock. Simmer 1 hour.

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