Cheesecake Factory Chicken Tortilla Soup - Copycat |
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Prep Time: 60 Minutes Cook Time: 120 Minutes |
Ready In: 180 Minutes Servings: 8 |
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I have seen a surge in requests for this recipe, which I found very hard to locate! Enjoy my efforts : ) Ingredients:
1 whole chicken |
1 gallon water |
6 carrots (1/4 sliced) |
6 celery ribs (1/4 sliced) |
1 onion (chopped) |
4 tablespoons garlic (minced) |
4 teaspoons salt |
1 teaspoon white pepper |
1 teaspoon black pepper |
1/2 teaspoon cayenne pepper |
1/2 teaspoon cumin |
1/4 cup cilantro (chopped) |
1 (12 ounce) can rotel tomatoes (mild) |
1/2 pint heavy whipping cream |
0.5 (14 ounce) can corn (or fresh) |
20 corn tortillas, fresh |
12 ounces monterey jack cheese (fancy) |
Directions:
1. Simmer chicken in water, 3 carrots, 3 celery, 1/2 onion, 2 tbsp garlic, salt and white and black peppers for 2 hours.
2. Remove chicken and allow to cool. Meanwhile, remove all the excess fat and the vegetables used to simmer the chicken in and discard. Add a fresh batch of veggies to the pot.
3. Add Rotel, cilantro, corn, and cumin to the pot. Stir well.
4. Remove chicken from the bone and add to the pot.
5. Add cream just to get color and thickness.
6. 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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