3 tbsp. butter
1/4 c. oil
1 large or jumbo yellow onion, chopped
2 jalapenos, seeded and chopped
2 or 3 cloves garlic, minced
3 or 4 large carrots, diced
4 to 6 ribs celery, diced
1 1/2 lb. raw chicken breast, diced
3 tsp. Tabasco sauce
1/2 c. flour
1 (14 oz.) can diced tomatoes
48 oz. chicken broth, low fat, low sodium *
10 to 12 corn tortillas, cut into strips
sour cream, low fat
grated cheddar cheese**
dry or fresh chopped cilantro
1 tsp. each ground cumin, chili powder, salt and lemon pepper
3 or 4 diced avocados or guacamole (optional)

*May substitute 3 pints of water and 7 chicken bouillon cubes.

**May substitute Velveeta, cheese dip or Cheese Whiz.

Heat butter and oil in large kettle (preferable nonstick) over medium-high heat. Add onion, jalapenos, garlic, carrots, celery, and chicken; simmer 5 minutes. Stir in cumin, chili powder, salt, lemon pepper, pepper sauce, and flour. Add tomatoes and chicken broth; sprinkle lightly with cilantro; stir well, cover and simmer 1 hour, stirring occasionally.

While soup simmers, heat oven to 475°F. Place tortilla strips on cookie sheet and bake until crisp (approximately 15 to 20 minutes). Watch them closely and stir occasionally.

To serve, put a few tortilla strips in the bottom of 6 to 8 soup bowls; fill with soup and top with a large spoon each of sour cream avocado/guacamole, (if desired) and cheese.

Makes 6 to 8 large servings.