Saute over med. heat in 1/4 c. oil, butter or combination of the two:
1 jalepeno
6 ribs celery
4 cloves minced garlic
1 lb (about 6-8) sliced carrots
2 lbs cubed uncooked chicken (you could use pre-cooked chicken too, and just throw it in with the tomatoes)
add and thicken: 1 tsp; cumin, chili powder, salt, lemon pepper
3 tsp tabasco sauce (or your favorite hot sauce)
1/2 c. flour (optional, this just gives the soup a little more body)
add: 1 quart diced tomatoes
2-3 quarts chicken broth
1 can black beans (optional)
simmer 1 hour (I usually don't simmer it this long, just until all the veggies are cooked)
Top with baked tortilla strips, avocado or guacamole, sour cream, and shredded cheese
4 cloves minced garlic
1 lb (about 6-8) sliced carrots
2 lbs cubed uncooked chicken (you could use pre-cooked chicken too, and just throw it in with the tomatoes)
add and thicken: 1 tsp; cumin, chili powder, salt, lemon pepper
3 tsp tabasco sauce (or your favorite hot sauce)
1/2 c. flour (optional, this just gives the soup a little more body)
add: 1 quart diced tomatoes
2-3 quarts chicken broth
1 can black beans (optional)
1 can or 1-2 c. corn (optional)
simmer 1 hour (I usually don't simmer it this long, just until all the veggies are cooked)
Top with baked tortilla strips, avocado or guacamole, sour cream, and shredded cheese
Tortilla strips
Slice tortillas (I prefer corn) into strips directly on cookie sheet (easiest with a pizza cutter). Spray with cooking spray. Sprinkle with salt. Broil 3-4 minutes. Flip and broil again, about 2 minutes. Sometimes I am too lazy to flip them :)
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