When our daughter Elaine was here last week, we scanned the recipes for something quick, easy and fast.
We came across this soup. It fits the bill.
Most people think soup is a winter dish, but I use it quite often.
Hope you enjoy – we found it “gooder ‘n syrup.


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

Directions: Heat butter and oil in large pan. Add onion, jalapeno, garlic, carrots, celery and chicken. Simmer 5 to 10 minutes. Add cumin, chili powder, salt, pepper, hot pepper sauce and flour. Add tomatoes and chicken stock, simmer 1 hour. You may use Rotel 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. This dish is also good with Fritos.