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. Remove chicken and let cool. Reduce heat to simmer. 3. Add Rotel, cilantro, corn, and cumin to the pot, stir well. 4. Remove chicken from the bone, and chunk. Add to the pot. Simmer 30 minutes. 5. Add cream. Stir in bullion paste to taste. 6. Cut tortillas in thin strips, and fry in heated oil (med hi heat) until golden brown, drain on paper towels. 7. Place tortilla strips in bottom of bowl, ladle soup over top. Sprinkle with cheese. ---------------------------------------------------------------------------
Nutrition
Ingredients
