Eat Til You Bust Chicken Tortilla Soup

READY IN: 3hrs 20mins
SERVES: 10-12
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

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