This recipes is by fellow viewer Gregg. This is his personal version of the Don Pablo Tortilla soup. It is quite tasty, and soon to be become a favorite of our viewers.
Yield: 12 servings.
3 Split Breasts
1 Gallon Water
3 Carrots — 1/4 Sliced
3 Celery Stalks — 1/4 Sliced
1/2 C. Onion — Chopped
2 Tbsp. Garlic — Minced
4 tsp. Salt
1 tsp. White Pepper
1 tsp. Black Pepper
1/2 tsp. Cayenne Pepper
1/2 tsp. Cumin
1/4 C. Cilantro — Chopped
1 Can Rotel Tomatoes — Mild
1/2 Pint Heavy Whipping Cream
1/2 Can Corn — Or Fresh
1 Bag Corn Tortillas
12 Ounces Monterey Jack Cheese — Fancy
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.
Enjoy!
CopyKat.com is the creation of Stephanie Manley. Stephanie started publishing recipes on the web in 1995 as a means to capture her family recipes in a format that they would not be thrown away. Over the years she has developed many recipes that taste just like restaurant recipes.
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Please note, no restaurant recipes are actually used, these recipes have been inspired by the restaurant originals. Unless otherwise noted, all recipes have been created by CopyKat.com.
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