Instructions: Bring chicken broth, cumin and chile powder to boil. Meanwhile, saute chicken, onions, celery, jalapenos and garlic in 1/4 cup butter in skillet over medium heat until chicken juices run clear when pricked with fork, about 10 minutes. Remove from skillet and set aside.

Melt remaining 1/2 cup butter in same skillet over medium-low heat. Stir in flour to make roux and cook until thickened, 2 to 3 minutes. Stir roux into boiling stock, then add chicken-vegetable mixture. Remove from heat and add half-and-half and cilantro, stirring until smooth. Garnish with chopped green onions, cheese and tortilla strips.

This recipe yields 6 servings.

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