1 onion
1 can green chilies
4 garlic cloves
3 carrots sliced
3 stalks celery chopped
1 lb. boiled chicken shredded
1 stick of butter
1 tsp. cumin
1 tsp. chili powder
1 tsp. salt
1 tsp. lemon pepper
1/2 c. flour
4 14 oz. cans chicken broth
1 14 oz. can stewed tomatoes
optional Tabasco to taste

Saute onion, chilies, garlic, carrots, celery and chicken in butter till vegetables are tender. Add cumin, chili powder, salt, lemon pepper and flour. Then add chicken broth, tomatoes and tabasco to taste. Bring to a boil and simmer for one hour. Serve with Tortilla Chips.

Serves 8.