Ingredients
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5 bone in chicken breasts
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5 quarts water
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8 stalks celery, sliced in 1/4-inch pieces
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8 carrots, peeled and sliced in 1/4-inch pieces
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3 teaspoons minced garlic
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6 teaspoons salt (or to taste)
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1 1/2 teaspoons white pepper (can use more)
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1 1/2 teaspoons black pepper (can use more)
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3/4 teaspoon cayenne pepper (can use more)
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1 teaspoon cumin (can use more)
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1/2 cup chopped fresh cilantro
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1 (8 ounce) can diced tomatoes and green chilies, original (Rotel)
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2 (8 ounce) cans diced tomatoes and green chilies, mild (Rotel)
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1 pint heavy whipping cream (can use more)
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3 (15 ounce) cans corn, drained
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30 corn tortillas
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monterey jack and cheddar cheese blend, fancy shred (for topping)
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canola oil or vegetable oil, for frying tortilla strips
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3 -4 tablespoons chicken base (Better than Bullion, can use more)
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2 -3 medium onions, chopped
Instructions
- In a large stockpot, over med hi heat, boil chicken, carrots, celery, onion, garlic, salt, and peppers in water for 1 to 2 hours, or until chicken is very tender, and easy to de-bone.
- Remove chicken and let cool. Reduce heat to simmer.
- Add Rotel, cilantro, corn, and cumin to the pot, stir well.
- Remove chicken from the bone, and chunk. Add to the pot. Simmer 30 minutes.
- Add cream. Stir in bullion paste to taste.
- Cut tortillas in thin strips, and fry in heated oil (med hi heat) until golden brown, drain on paper towels.
- Place tortilla strips in bottom of bowl, ladle soup over top. Sprinkle with cheese.