1 tsp. cumin
1 tsp. chili powder
1 tsp. salt
1 tsp. lemon pepper (I prefer fresh lemon juice and pepper)
3 tsp. tobasco (can adjust amount for desired heat)
1/2 cup flour
14 oz. stewed tomatoes (broken down into smaller pieces)
42 oz. chicken broth
1 lb. chicken breasts, thinly sliced
1/4 stick butter (can be omitted for lower fat)
1/4 cup oil (can be omitted for lower fat)
1 onion, thinly sliced
1 jalapeno, pitted (or use similar amount of sliced from a jar)
4 cloves garlic, minced
2 large carrots, sliced
6 stems celery, chopped
Simmer the first 8 ingredients for 40 minutes to 1 hour.
Add the remaining ingredients and simmer for 30 minutes.
Serve with shredded cheddar cheese, a dollop of sour cream, fresh cilantro and tortilla chips, of course.