Houston's Tortilla Soup
3 pounds chicken -- cutaup and skin removed
2 rib celery -- cut into chunks
1 medium onion -- quartered
1 large carrot -- quartered
2 sprig parsley
2 tablespoons chicken soup base
1 teaspoons lemon pepper seasoniong
1 large clovegarlic or granulated garlic to taste
Combine all the above in a large stockpot and cover with water by about 2
inches. Bring to a rapid boil; lower heat to a simmer and cook for about
1 hour until chicken is tender and falling off the bone. Strain and
reserve the broth. Tear pieces of chicken into small pieces. Set aside.
In 4 cups of the reserved chicken broth, boil about 1 1/2 lbs peeled
potatoes until tender. Remove from heat. Do not remove the broth....mash
up the potatoes and add the following
1 large can of creamed corn
1 10oz. can of Rotel tomatoes, crushed
1 1/2 cups half & half cream
2-4 tablespoons minced cilantro
Add enough of the reserved chicken broth to thin out the soup to the
desired thickness. Simmer on low for about 15a20 minutes. Taste and
correct seasoning. Be careful of adding too much salt.
Moments before serving, stir in
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
reserved cutaup chicken
4a6 corn tortillas, cut into 1/4" julienne strips
Continue to simmer until cheese is melted and chicken is heated
through.
To Serve
Ladle soup into deep bowls. Garnish with a dollop of sour cream,
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