Saute lightly:

2 to 3 stalks celery
1 med. chopped onion
1 sm. bell pepper

Add to:

1 can Rotel tomatoes (chopped)
1 c. stewed tomatoes (puree)
3 c. chicken stock
1 tsp. chili powder
1 tsp. cumin
Salt and pepper to taste

Cook for 5 minutes and serve. Garnish with sliced avocados, pour cream, Monterey Jack cheese, fresh green onion tops, or fried tortilla strips.