best chicken tortilla recipe ever

There’s days that I absolutely love social media.  A quick question on getting soup ideas for dinner and I got an awesome chicken tortilla recipe from my friend, Kristi.  Now I’ve made chicken tortilla soup before but it didn’t taste near as good as this.  I’m telling you, you have to try it.  Here’s the original recipe with Kristi’s suggestions in parenthesis which I think are very helpful.

Don Pablo’s Tortilla Soup
Yield: 12 servings

3 Split Breasts (I used 3 boneless, skinless chicken breast)
1 Gallon Water (I use 4 cups low sodium chicken broth & 12 cups of water)
3 sliced Carrots
3 Celery Stalks (I didn’t use celery.)
1/2 C. Chopped Onion
2 Tbsp. Minced Garlic
4 tsp. Salt (I usually cut that down about half)
1 tsp. White Pepper
1 tsp. Black Pepper
1/2 tsp. Cayenne Pepper (Omit this if you want it less spicy.)
1/2 tsp. Cumin
1/4 C. Chopped Fresh Cilantro
1 Can Rotel Tomatoes — Mild
1/2 Pint Heavy Whipping Cream
1/2 Can Corn, drained
1 Bag Corn Tortillas
12 Ounces Monterey Jack Cheese

Boil chicken, carrots, celery, onion, garlic, salt and peppers in water/broth for 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 (I toss them in olive oil and bake them). This is where you can add the spice to yours and not the kids … I sprinkle ours with cayenne pepper and leave the kids’ plain. It adds the cayenne to it without having to have a whole pot of spicy soup :). Put tortillas in bottom of bowl, sprinkle with cheese and pour soup on top.