Eat Til You Bust Chicken Tortilla Soup

Ingredients

• 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)

Directions

1. 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. 2

   Remove chicken and let cool. Reduce heat to simmer.

3. 3

   Add Rotel, cilantro, corn, and cumin to the pot, stir well.

4. 4

   Remove chicken from the bone, and chunk. Add to the pot. Simmer 30 minutes.

5. 5

   Add cream. Stir in bullion paste to taste.

6. 6

   Cut tortillas in thin strips, and fry in heated oil (med hi heat) until golden brown, drain on paper towels.

7. 7

   Place tortilla strips in bottom of bowl, ladle soup over top. Sprinkle with cheese.