Bird Texas Tortilla Soup

2 to 4 T. butter

1/2 C. oil, divided

1 large onion, chopped

1 fresh jalapeño, seeded and chopped

4 garlic cloves, minced

2 large carrots, diced

6 ribs celery, diced

1 lb. raw chicken meat, diced

1 t. each: ground cumin, chili powder, salt and lemon pepper

3 t. hot red pepper sauce

1/2 C. all-purpose flour

1 (14-ounce) can tomatoes

4 (10 1/2-ounce) cans chicken broth or equivalent homemade stock

8 corn tortillas, cut into strips

1 C. sour cream (can use nonfat)

3 avocados, seeded and diced

1 C. grated Cheddar cheese

Heat butter and 1/4 cup oil in large kettle (preferably nonstick) over medium-high heat. Add onion, jalapeño, garlic, carrots, celery and chicken; simmer 5 minutes. Stir in cumin, chili powder, salt, lemon pepper, pepper sauce and flour. Add tomatoes and chicken broth; stir well and simmer 1 hour.

While soup simmers, heat remaining 1/4 cup oil to 375 degrees in a deep skillet. Drop tortilla strips into hot oil and fry until crisp; drain on paper towels.

To serve, put a few tortilla strips in the bottom of 6 to 8 soup cups; fill cups with soup and top with a spoon each of sour cream, avocado and cheese.

Makes 6 to 8 servings.

Source: This quintessential Tortilla Soup was created by Joe Mannke, owner of Rotisserie for Beef & Bird. Tortilla Soup has become a fixture on regional Texas, Mexican and Tex-Mex menus.