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.