Don Pablo's Tortilla Soup

Don Pablo's Restaurant Copycat Recipe

3 split chicken breasts
1 gallon water
3 carrots, sliced 1/4 inch
3 celery stalks, sliced 1/4 inch
1/2 cup onion, chopped
2 tablespoon garlic, minced
4 teaspoon salt
1 teaspoon white pepper
1 teaspoon black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon cumin
1/4 cup cilantro, chopped
1 can Mild Rotel Tomatoes
1/2 pint heavy whipping cream
1/2 can corn
1 bag corn tortillas
12 ounces Monterey Jack cheese

Boil chicken, carrots, celery, onion, garlic, salt and peppers in water for about 1-2 hours. Remove chicken and let cool. 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. Makes 12 servings.

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