Since we had our fender bender a week ago not much cookin’ is going on. One excuse is as good as another.

I have found that soup is a good summer meal. We always think of it as a winter dish, but summer is good too.

I have a new soup for you or rather to me. I know it isn’t new for a lot of you, but I’m more country than some people. I doubt my mama ever heard of corn tortillas or even avocados.

I’m even sure that I’ll have to tone it down some for myself. I’m really amazed at people who think just because something is in a recipe, you can’t leave it out.

You need flour, sugar, and eggs; other things you can cheat on. Oh well, let’s make soup.

I may have given this to you in winter, as a cold weather meal. It isn’t cold now, but soup is good anytime.

• 1/2 stick butter
• 1 large onion chopped
• 1/2 cup oil
• 4 cloves garlic, minced
• 1 jalapeno, diced
• 4 ribs celery, diced
• 2 large carrots, diced
• 1 pound boned chicken, raw
• 1 teaspoon each, ground cumin, chili pepper, salt, lemon pepper
• 4 cans chicken broth
• 3 tablespoons hot pepper sauce.
• 1 14 oz. can tomatoes
• 1/4 cup flour
• 6 corn tortillas cut into strips
• Garnish with sour cream, diced avocados and grated cheese.

Heat butter and oil in large pan, add onion, jalapeno, garlic, carrots, celery and chicken. Simmer five to ten minutes. Add cumin, chili powder, salt pepper, hot pepper sauce and flour. Add tomatoes and chicken stock. Simmer one hour. You may use Ro-Tel tomatoes to enhance the flavor. (You have to be kidding!)

Drop Tortilla strips into oil and fry until crisp. Drain to serve.
Drop several crumbled chips in bowl and add soup, garnish to taste. It is also good with Fritos.

Sounds Gooder’n Syrup. Von