I have seen a surge in requests for this recipe, which I found very hard to locate! Enjoy my efforts : )
- 1 whole chicken
- 1 gallon water
- 6 carrots (1/4 Sliced)
- 6 celery ribs (1/4 Sliced)
- 1 onion (Chopped)
- 4 tablespoons garlic (Minced)
- 4 teaspoons salt
- 1 teaspoon white pepper
- 1 teaspoon black pepper
- 1⁄2 teaspoon cayenne pepper
- 1⁄2 teaspoon cumin
- 1⁄4 cup cilantro (Chopped)
- 1 (12 ounce) can Rotel Tomatoes (Mild)
- 1⁄2 pint heavy whipping cream
- 0.5 (14 ounce) can corn (Or Fresh)
- 20 corn tortillas, fresh
- 12 ounces monterey jack cheese (Fancy)
- Simmer chicken in water, 3 carrots, 3 celery, 1/2 onion, 2 tbsp garlic, salt and white and black peppers for 2 hours.
- Remove chicken and allow to cool. Meanwhile, remove all the excess fat and the vegetables used to simmer the chicken in and discard. Add a fresh batch of veggies to the pot.
- Add Rotel, cilantro, corn, and cumin to the pot. Stir well.
- Remove chicken from the bone and add to the pot.
- Add cream just to get color and thickness.
- Cut tortillas in strips and fry in peanut oil. Put tortillas in bottom of bowl, sprinkle with cheese and pour soup on top.
Here in Albany NY, this soup contains essential ingredients missing from this recipe: black beans, potatoes and rice. Only the potatoes and carrots are cut in large chunks.for mouth appeal. All others are small pieces, and the rice is very small. But, included with the tomatoes, and topped with the shredded cheese and tortilla strips on top, they make a wonderful vegetable soup. I cannot detect any whipping cream in the version served here in Albany - it's a heavenly, clear broth, deliciously satisfying in both cold and hot seasons. It's served only on Thursday, so I make it a weekly treat!
Love this recipe, but since I don't usually buy whole chicken, I used 5 chicken breasts instead. I didn't use the whole chicken so I used a quart of chicken stock
I love poblano peppers, I seeded 2 and used them. You can also add 2 small cans of green chilies. When making this I also subtracted some of the water and added 3 15 oz. cans of tomato sauce.I like how it looks and tastes better.
Finally I crushed a bag of 14 oz tortilla chips which helps to thicken the soup.
I love the food at the Cheesecake Factory and wanted to try this soup. I made several changes to the recipe- instead of heavy cream, I used fat free half and half, jalapeno Monterey Jack cheese (4 ounces) boiled a huge chicken breast instead of the whole chicken, doubled the Indian red chilli powder (since I didn't have cayenne) and cumin, used garlic powder instead of fresh garlic and added a chicken stock cube to fortify the taste of the chicken broth. I also mixed cornstarch and water together to thicken the soup. My family loved it-very yummy. Thank you for sharing.