3 Tablespoons butter
½ cup oil, divided
4 cloves garlic, minced
3 carrots, chopped
6 ribs celery, chopped
5 boneless, skinless chicken thighs, cut in bite size pieces
1 teaspoon each: ground cumin, chili powder, salt, & pepper
1 teaspoon red pepper sauce
½ cup flour
1 can Rotel tomatoes
3 cans chicken broth
8 corn tortillas, cut into slices
Grates cheddar cheese
Heat butter and ¼ cup oil in large kettle over medium-high heat. Add onion, garlic, carrots, celery, and chicken. Cook about 10 minutes, stirring frequently. Stir in cumin, chili powder, salt, pepper, pepper sauce, & flour. Add tomatoes and chicken broth. Simmer 1 ½ hours.
Just before serving, brown tortilla strips in ¼ cup hot oil until crisp; drain on a paper towel.
To serve, place tortilla strips in the bottom of bowls, cover with soup, top with grated cheese.
Makes about 8 servings.