Chicken Tortilla Soup

Tried and True Recipe #1

picture taken by "ME"

Chicken Tortilla Soup

Serves: A bunch (made a big 8 quart stock pot full of soup)

1 whole chicken (I used a cut up fryer. Either will do.)	1 small bunch cilantro chopped and divided
4 or 5 (32oz.) boxes of chicken stock (I’m just not organized enough to make my own.)	2 cans Rotel tomatoes (chopped. I used mild. But whatever works for you)
6 carrots diced	1 (16oz.) bag frozen corn
1 bunch of celery cleaned and sliced	1 Tbl. (or more to taste) tomato paste
1 large and 1 small onion diced 6 cloves of garlic chopped	1 bag corn tortillas (will be used twice so bag is split in half.)
1 Tbl. (or to taste.) salt  Black Pepper 1 tsp. cayenne (optional) 2 tsp. ground cumin 1 tsp. chili powder	½ pint heavy cream  (Whip the other half and eat it with a spoon. Or make butter with it. I will blog about that soon. I'm pretty sure its one of the deadly sins to let cream go to waste. Even if you have to sacrifice yourself by eating it with a spoon. Or make butter out of it and spread it on home made biscuits. I know, I know it is a lot to ask of anyone. But you can do it.)

Toppings for serving soup: Monterey jack cheese, Diced avocado, Lime wedges, Fried corn tortillas,

Chopped cilantro

Instructions: Put chicken in pot and add just enough stock to cover chicken. Cover and bring to a boil, then turn down burner till you have a hard simmer. Don't want to lose too much stock to evaporation and cook till chicken is tender and falls off the bone. Remove and strain broth. Put stock back into pot and add more stock to fill the pot ¾ full. Bring the broth to a simmer and add carrots, celery, onion, garlic, salt and pepper. Cook till veggies are just tender. Add cayenne (if using), cumin and chili powder while veggies are cooking. While veggies are cooking remove chicken from bones and add to the pot. When veggies are done add the two cans of Rotel, tomato paste, about ½ cup or so of cilantro, frozen corn and take half the corn tortillas and slice into thin strips and add to the soup. We will fry up the rest for a crispy garnish. Let this cook for another 5 minutes or so on simmer and then add the heavy cream. Stir and season to taste. Take what is left of the tortillas and cut into strips and fry in oil till crispy. Drain on paper towel and set aside for garnish. Serve soup in bowls with avocado, squirt of lime, fried tortilla strips, cheese and a little cilantro. Enjoy!