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.
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.
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.