Eat Til You Bust Chicken Tortilla Soup

Total Time: 3 hrs 20 mins Preparation Time: 20 mins Cook Time: 3 hrs

Ingredients

• Servings: 10
• 5 bone in chicken breasts
• 5 quarts water
• 8 stalks celery, sliced in 1/4-inch pieces
• 8 carrots, peeled and sliced in 1/4-inch pieces
• 2 -3 medium onions, chopped
• 3 teaspoons minced garlic
• 6 teaspoons salt (or to taste)
• 1 1/2 teaspoons pepper (can use more)
• 1 1/2 teaspoons black pepper (can use more)
• 3/4 teaspoon cayenne pepper (can use more)
• 1 teaspoon cumin (can use more)
• 1/2 cup chopped fresh cilantro
• 1 (8 ounce) can diced tomatoes and green chilies, original (rotel)
• 2 (8 ounce) cans diced tomatoes and green chilies, mild (rotel)
• 1 pint heavy whipping cream (can use more)
• 3 (15 ounce) cans corn, drained
• 30 corn tortillas
• monterey jack and cheddar cheese blend, fancy shred (for topping)
• peanut oil or canola oil or vegetable oil, for frying tortilla strips
• 3 -4 tablespoons chicken base (better than bullion, can use more)

Recipe

• 1 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.
• 2 remove chicken and let cool. reduce heat to simmer.
• 3 add rotel, cilantro, corn, and cumin to the pot, stir well.
• 4 remove chicken from the bone, and chunk. add to the pot. simmer 30 minutes.
• 5 add cream. stir in bullion paste to taste.
• 6 cut tortillas in thin strips, and fry in heated oil (med hi heat) until golden brown, drain on paper towels.
• 7 place tortilla strips in bottom of bowl, ladle soup over top. sprinkle with cheese.