Insider's Recipes Master Edition by Recipe Masters - HTML preview

Houston's Tortilla Soup

 1 − 2 1/2−3lb. chicken, cut−up and skin removed
 2 ribs celery, cut into chunks
 1 med. onion, quartered
 1 large carrot, quartered
 2 sprigs parsley
 2 tbls. chicken soup base
 1 teas. lemon−pepper seasoniong
 1 large clove garlic or granulated garlic to taste

Combine all the above in a large stockpot and cover with water by about 2 inches. Bring to a rapid boil; lower heat to a simmer and cook for about 1 hour until chicken is tender and falling off the bone. Strain and reserve the broth. Tear pieces of chicken into small pieces. Set aside.

In 4 cups of the reserved chicken broth, boil about 1 1/2 lbs peeled potatoes until tender. Remove from heat. Do not remove the broth....mash up the potatoes and add the following:

 1 large can of creamed corn
 1 10oz. can of Rotel tomatoes, crushed
 1 1/2 cups half & half cream
 2−4 tablespoons minced cilantro

Add enough of the reserved chicken broth to thin out the soup to the desired thickness. Simmer on low for about 15−20 minutes. Taste and correct seasoning. Be careful of adding too much salt.

Moments before serving, stir in:

1 cup shredded cheddar cheese
 1 cup shredded Monterey Jack cheese
 reserved cut−up chicken
 4−6 corn tortillas, cut into 1/4" julienne strips

Continue to simmer until cheese is melted and chicken is heated through.

To Serve:

Ladle soup into deep bowls. Garnish with a dollop of sour cream, chunks of avocado dipped in lemon juice, slices of black olives and a small handful of thin corn tortilla strips that have been deep fried.