1 cup plus 1 tsp Vegetable oil
1 cup diced carrots
1 cup diced celery
1 cup onions
1 garlic clove, minced
1/8 teaspoon salt
1/4 teaspoon pepper
4 (15-ounce) cans chicken broth
2 (10-ounce) can diced tomatoes and green chiles
1 (11-ounce) can Mexicorn
1 to 2 tablespoon chili powder
1 teaspoon ground cumin
12 ounces shredded chicken
10 (8 inch) corn (not flour) tortillas cut into 1/2 inch pieces
1 cup sour cream
2 cups shredded Mexican cheese blend
1/4 cup chopped fresh cilantro
In a 12 inch dutch oven, heat oil. Add carrots, celery, onions,garlic, salt and pepper. Cook until vegetables are tender. Add chicken broth, tomatoes, corn,chili powder, cumin, chicken. Bring to a boil, reduce heat and simmer for 45 mins, stirring occasionally.
In a skilled add the cup of oil and heat oil and fry the cut tortillas until crispy.
After soup has simmered for 45 mins add sour cream and 1 1/4 cup of chesse, stir until chesse is melted and mixed.
Serve with left over cheese and cilantro and tortillas on the side so people can add what they want.