Tortilla Soup.

Tortilla Soup

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 white 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)

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.