How to make it

  • Heat butter and olive oil then saute onion and garlic until transparent.
  • Add carrot, green pepper and celery then saute l minute.
  • Add tomato juice, water and green chilies then cover and cook over medium heat 25 minutes.
  • Lower heat then stir in lemon juice, salsa and cumin.
  • Add 1 cup crushed tortilla chips to soup and let sit 10 minutes.
  • Just before serving garnish each bowl with several teaspoons crushed chips and cilantro.

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