In a large heavy bottom pot melt 4 tablespoons of butter over medium high heat.
Saute onions, carrots, celery and bell pepper for 5 minutes or until tender. Stir frequently.
Add in garlic, pepper, salt, cumin and chili powder. Cook for 30 seconds.
Add in remaining butter and let it melt a little.
Sprinkling in flour and whisk to combine. Cook for 1 minute to cook out any of the raw flour taste.
Slowly stir in a cup of broth at a time and whisk vigorously to prevent clumps from forming.
Bring to a boil for 1 minute.
Add in chicken, corn, tomatoes, chilies and crushed tortilla chips and bring to boil for 1 minute.
Reduce eat to low and simmer for 15 minutes.
Stir in cilantro and cook for another 5 minutes.
Serve and garnish with avocado, tortilla chips, shredded cheese and jalapeno slices if desired.