Ingredients
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1 onion (Chopped)
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1 gallon water
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6 carrots (1/4 Sliced)
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6 celery ribs (1/4 Sliced)
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4 tablespoons garlic (Minced)
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4 teaspoons salt
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1 teaspoon white pepper
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1 teaspoon black pepper
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1/2 teaspoon cayenne pepper
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1/2 teaspoon cumin
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1/4 cup cilantro (Chopped)
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1 (12 ounce) can Rotel Tomatoes (Mild)
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1/2 pint heavy whipping cream
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0.5 (14 ounce) can corn (Or Fresh)
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20 corn tortillas, fresh
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12 ounces monterey jack cheese (Fancy)
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1 whole chicken
Instructions
- Simmer chicken in water, 3 carrots, 3 celery, 1/2 onion, 2 tbsp garlic, salt and white and black peppers for 2 hours.
- Remove chicken and allow to cool. Meanwhile, remove all the excess fat and the vegetables used to simmer the chicken in and discard. Add a fresh batch of veggies to the pot.
- Add Rotel, cilantro, corn, and cumin to the pot. Stir well.
- Remove chicken from the bone and add to the pot.
- Add cream just to get color and thickness.
- Cut tortillas in strips and fry in peanut oil. Put tortillas in bottom of bowl, sprinkle with cheese and pour soup on top.