TORTILLA SOUP

TORTILLA SOUP
Carol Green

1/4 cup vegetable oil
4 tbs. butter
1 large onion, chopped
4 cloves garlic, chopped
4 sticks celery, diced
2 large carrots, diced
1 lb cooked, diced chicken
1 tsp. Each: ground cumin, chili powder, salt, pepper
1/2 cup Flour
3 cans chicken broth
1/2 can Rotel Tomatoes (or more)

Heat oil and butter. Sauté onion, garlic, celery and carrots about 5 minutes. Add Chicken, seasoning, & flour. Add chicken broth and tomatoes. Stir.Simmer 1 hour, stirring occasionally.Serve over tortilla chips. Top with shredded cheese, chopped avocado, sour cream, or green onions.