Shelly's Recipe

TORTILLIA SOUP

Category: Soups

2 boneless, skinless chicken breasts, cubed
1 onion, finely chopped
1 clove garlic, crushed
3 celery and carrots, 1/4 sliced
1/2 cup onion, chopped
4 cups chicken broth
2 tbsp garlic, minced
4 tsp salt
1 tsp white pepper
1 tsp black pepper
1/2 tsp cayenne pepper and cumin
1 can Rotel mild tomatoes
2 tbsp vegetable oil
1 small can corn, drained
1/2 pint heavy whipping cream
1 bag corn tortillas, halved and cut into 1/4 inch strips
12 oz Monterey jack cheese, shredded
2 tbsp coarsely chopped fresh cilantro

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. Add chicken to the pot. Add cream just to get color and thickness. Fry tortillas strips in peanut oil. Put tortillas in bottom of bowl, sprinkle with cheese and pour soup on top.