Texas Chicken Tortilla Soup - cooking recipe

Ingredients

4 tablespoons butter
1/4 cup vegetable oil
1 large onion, chopped
1 jalapeno, seeded and chopped
4 garlic cloves, minced
2 cups baby carrots
1 lb raw boneless skinless chicken
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon lemon pepper
1 (14 ounce) can tomatoes
3 (14 ounce) cans chicken broth
tortilla chips
1 cup grated monterey jack cheese

Preparation

In a large stockpot, heat butter and oil over medium heat.
Add onions, jalapeno, garlic, carrots and raw chicken.
Simmer 5 minutes.
Stir in seasonings.
Add tomatoes and chicken broth.
Stir well and simmer for 1 hour, stirring occasionally.
To serve, crumble tortilla chips in the bottom of individual soup bowls.
Fill bowls with soup and top with cheese.