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Add a photoServings: 1
Ingredients
- 3 x chicken breasts split
- 1 gal water
- 3 x carrots cut 1/4" slices
- 3 x celery stalks cut 1/4" slices
- 1/2 c. minced onion
- 2 Tbsp. chopped garlic
- 4 tsp salt
- 1 tsp freshly-grnd white pepper
- 1 tsp freshly-grnd black pepper
- 1/2 tsp cayenne pepper
- 1/2 tsp cumin
- 1/4 c. minced cilantro
- 1 can mild Rotel tomatoes
- 1/2 pt heavy whipping cream
- 1/2 can corn
- Â Â (or possibly equivalent of fresh corn)
- 1 bag corn tortillas
- 12 ounce fancy Monterey Jack cheese
Directions
- Boil chicken, carrots, celery, onion, garlic, salt and peppers in water for about 1 to 2 hrs. Remove chicken and let cold.
- Add in Rotel, celantro, corn, and cumin to the pot. Stir well. Remove chicken from the bone and add in to the pot. Add in 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.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 4661g | |
| Calories 771 | |
| Calories from Fat 420 | 54% |
| Total Fat 47.97g | 60% |
| Saturated Fat 28.25g | 113% |
| Trans Fat 0.0g | |
| Cholesterol 164mg | 55% |
| Sodium 10434mg | 435% |
| Potassium 1721mg | 49% |
| Total Carbs 83.1g | 22% |
| Dietary Fiber 14.8g | 49% |
| Sugars 22.45g | 15% |
| Protein 13.84g | 22% |
