Chicken Tortilla Soup

4 T butter
1 ½ pounds skinless boneless chicken breast, cut into 1 in. cubes 
 3 T flour or cornstarch
3 (4oz) cans chopped green chilies, undrained
1 (15 oz) can pinto or black beans
1 (14oz) can diced tomatoes
2 c water or chicken broth
1 tsp salt
1 tsp chili powder
1 tsp lemon pepper
1 tsp grnd. Cumin
¼ tsp dried oregano
1 jalapeno, seeded and chopped
2 carrots, peeled and diced
6 stalks of celery, diced with chopped leaves
1 large onion, chopped
1 clove, garlic
1 T cilantro
2T lime juice
 
Toppings: sour cream
shredded Colby jack cheese, chopped avocado, slice green onions
Tortilla Chips, whole or crushed in soup

Place first two ingredients in a crock pot and toss until chicken is covered with flour. Add remaining ingredients; stir well.  Cover and cook on High for 4 to 6 hours or Low 8 hrs.  Add cilantro and lime juice 30 min before serving. Serve with toppings.
Yield: 10 cups

*This soup can also be made on your stove top by sauteing the chicken, onions and garlic, in ¼ c of olive oil. Toss in flour, add the rest of the ingredients, bring to a boil and then simmer for 1 hr.