TORTILLA LIME SOUP

4 Tbsp. 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 tsp. 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 Tbsp. lime juice
GARNISHES:
1 cup sour cream
3 diced avocados
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.

Servings: 6-8