Paleo Tortilla Soup

1/4 c fat (grass-fedĀ butter, ghee, coconut oil, etc)
1 large onion, chopped
1 jalapeno, minced
3 carrots, chopped
6 stalks celery, chopped
4 cloves garlic, minced
1 1/2 tsp chili powder
1 1/2 tsp cumin
1 tsp lemon pepper
1 Tbsp salt
2 cups cooked rotisserie chicken, shredded
1 Tbsp Frank’s Hot Sauce
8 cups chicken broth
1 (14 oz.) can diced tomatoes
Avocado, diced

Heat oil in a large pot over medium high heat. Add onion, jalapeno, carrots and celery. Simmer 8-10 minutes, stirring frequently until the vegetables begin to soften. In a small bowl, combine chili powder, cumin, lemon pepper and salt. Stir in the spice mix and garlic and cook 30 seconds. Add remaining ingredients (except avocado). Bring to a boil, reduce to a simmer and let it cook, stirring occasionally for up to 3 hours. It will be ready after only 1 hour, but the more it reduces, the more flavor will build. Top with avocado to serve.