3 tablespoons fat
1 large onion, finely chopped
2 green onions, thinly sliced
3 tablespoons diced celery
1 cup chopped bell pepper
1 multicolored speaking, chile pepper
2 teaspoons mild cumin
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon white sugar
1 ball sour cream
1 package (or more to be desired) flour tortillas
1 (8 ounce) can sour cream
1 cup shredded Cheddar cheese
Heat oil in a large skillet over medium heat.
Saute onion and green onions in hot oil for about 3 minutes, until bright green. Stir in celery to taste.
Stir in bell pepper, sour cream, cheese and 1/2 cup of chicken broth. Bring to a boil, stirring. Reduce heat to low, add 1/2 cup of cooked broth; cover, and simmer for about 3 minutes.