Don Pablo’s Tortilla Soup

By Koric

Ingredients

• 3 Split Breasts
• 1 Gallon Water
• 3 Carrots — 1/4 Sliced
• 3 Celery Stalks — 1/4 Sliced
• 1/2 C. Onion — Chopped
• 2 Tbsp. Garlic — Minced
• 4 tsp. Salt
• 1 tsp. White Pepper
• 1 tsp. Black Pepper
• 1/2 tsp. cayenne pepper
• 1/2 tsp. cumin
• 1/4 C. Cilantro — Chopped
• 1 Can Rotel Tomatoes — Mild
• 1/2 Pint Heavy Whipping Cream
• 1/2 Can Corn — Or Fresh
• 1 Bag Corn Tortillas
• 12 Ounces Monterey Jack Cheese — Fancy

Preparation

Step 1

Boil chicken, carrots, celery, onion, garlic, salt and peppers in water for about 1-2 hours. Remove chicken and let cool. 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.