Ingredients:
4 tablespoons butter
1/4 cup vegetable oil
1 large onions, chopped
1 jalapenos, 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) cans tomatoes
3 (14 ounce) cans chicken broth
tortilla chips
1 cup grated monterey jack cheese
Directions:
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.
Servings: 6
Time preparation: 10 min.
Time total: 70 min.