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Ingredientes
- 1 x chicken - (2 1/2 to 3 lbs) cut-up, skinned
- 2 x celery ribs cut into chunks
- 1 med onion quartered
- 1 lrg carrot quartered
- 2 sprg parsley
- 2 Tbsp. chicken soup base
- 1 tsp lemon-pepper seasoniong
- 1 lrg garlic clove (or possibly granulated garlic, to taste)
- 1 1/2 lb potatoes peeled
- 1 lrg can creamed corn
- 1 can Ro-tel tomatoes - (10 ounce) crushed
- 1 1/2 c. half-and-half
- 2 Tbsp. chopped cilantro - (to 4)
- 1 c. shredded Cheddar cheese
- 1 c. shredded Monterey Jack cheese Reserved cut-up chicken
- 4 x corn tortillas - (to 6) cut 1/4" strips
Direcciones
- Combine the first seven ingredients 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 till chicken is tender and falling off the bone.
- Strain and reserve the broth. Tear pcs of chicken into small pcs. Set aside.
- In 4 c. of the reserved chicken broth, boil the potatoes till tender. Remove from heat. Don't remove the broth. Mash the potatoes and add in the creamed corn, Ro-tel tomatoes, half and half, and chopped cilantro.
- Add in sufficient of the reserved chicken broth to thin out the soup to the desired thickness. Simmer on low for about 15 to 20 min. Taste and correct seasoning. Be careful of adding too much salt.
- Moments before serving, stir in cheeses, reserved chicken, and tortilla strips. Continue to simmer till cheese is melted and chicken is heated through.
- To serve, ladle soup into deep bowls. Garnish with a dollop of lowfat sour cream, chunks of avocado dipped in lemon juice, slices of black olives and a small handful of thin corn tortilla strips which have been deep fried.
