Cheesecake Factory Chicken Tortilla Soup

By xxcrazymeg69xx

Ingredients

• 1 whole chicken
• 1 gallon water
• 6 carrots. chopped
• 6 celery ribs, chopped
• 1 onion, chopped
• 4 tablespoons chopped garlic
• 4 teaspoons salt
• 1 teaspoon ground white pepper
• 1 teaspoon ground black pepper
• 1/2 teaspoon ground cayenne pepper
• 1/2 teaspoon ground cumin
• 1/4 cup chopped cilantro
• 1 12-ounce can Rotel diced tomatoes and green chilies
• 1 cup heavy whipping cream
• 1 cup frozen corn
• 20 corn tortillas
• 12 ounces Monterey Jack cheese

Details

Adapted from topsecretrecipes.com

Preparation

Step 1

. Simmer chicken in water with half of the carrots, half of the celery, half of the onion, 2 tablespoons garlic, salt, and white and black pepper for 2 hours.
2. Remove chicken and allow it to cool. Remove the vegetables from the water and skim off the fat. Discard. Add the remaining fresh vegetables back into the water.
3. Add tomatoes, cilantro, corn and cumin to the pot.
4. Remove the chicken from the bones and add it to the pot.
5. Stir in the cream. Simmer soup until thick.
6. Slice the corn tortillas into strips and fry them in oil until crispy.
7. Serve each bowl of soup by adding some crispy tortilla strips into the bottom of a bowl and pour soup over them. Sprinkle Monterey Jack cheese over the top of each serving.
Makes 8 servings.