1 gal water
1 1/2 lb split chicken breast; bone in, approx 3 breast
3 medium carrots; 1/4-in chopped
3 medium celery stalks; 1/4-in chopped
1/2 cup onion; 1/4-in chopped
2 tbsp garlic; minced
4 tsp salt
1 tsp white pepper; ground
1 tsp black pepper; ground
14 oz rotel tomatoes; or Herdez Salsa Casera
1/4 cup cilantro; chopped
8 oz corn; frozen or canned
1/2 tsp cumin; ground
8 oz heavy whipping cream
1/2 tsp cayenne pepper; ground
36 medium corn tortillas; or tortilla strips
12 oz monterey jack cheese; shredded

1. Boil chicken, carrots, celery, onion, garlic, salt and peppers in water for 1 1/2 hours.

2. Remove chicken and let cool.

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

4. Remove chicken from the bone and add to the pot.

5. Add cream to get color and thickness.

6. Cut tortillas in strips and fry in peanut oil. You can also use store bought tortilla strips.

To serve put tortillas in bottom of bowl, sprinkle with cheese and pour soup on top.