Ingredients
1/2 stick (4 TBL ) butter
1/2 c oil
1 lg onion chopped
1 fresh japapeno, 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 pwd. salt and lemon pepper
3 tsp bottled red hot sauce
1/2 c flour
1 14 oz can tomatoes
4 (10 1/2 oz can)chicken broth
8 corn tortillas,cut in strips
Garnish w/1 c sour cream
3 diced avocados
1 c grated cheddar cheese
Preparation
Heat butter & oil in lg kettle and saute shopped onion, jalapeno,garlic,carrots celery and chicken; simmer 5 minutes. Combine with cumin,chili pwd., salt,lemon pepper,hot sauce & flour. Add tomatoes and chicken stock and simmer 1 hour. Drop totrilla strips into oil heated to 375 degrees. Fry til crisp. Drain on paper towels. (I use purchased chips) Put a few chips in bottom on bowl, add garnishes and top with soup then cheese. Or any order you want! For a party, set out bowls of condiments and let guests add own garnishes.
