4 Tbsps. butter
1/3 cup oil
1 large onion, chopped
1 fresh jalapeno, seeded and chopped
4 cloves garlic, minced
2 large carrots, diced
6 ribs celery, diced
1 lb. boned, diced raw chicken
1 tsp. cumin
1 tsp. chili powder
1 tsp. salt
1 tsp. lemon pepper
3 tsps. bottled liquid hot red pepper sauce
1/2 cup flour
1 (14 oz.) can tomatoes
4 (10 1/2 oz.) cans chicken broth
8 corn tortillas, cut in strips
2 Tbsps. lime juice

GARNISHES: 1 cup sour cream, 3 diced avocados, and 1 cup Cheddar cheese.

Heat butter and oil in large pot 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 and simmer 1 hour. Add lime juice to soup mixture. Drop tortilla strips into oil or melted shortening and fry until crisp, drain on paper towels. To serve, put a few tortilla strips in the bottom of soup bowl and add a spoon each of sour cream, avocado, and cheese. Serves 6-8.