Boil chicken, carrots, celery, onion, garlic, salt and peppers in water for about 1-2 hours. Remove chicken and let cool. Add Rotel, cilantro, corn, and cumin to the pot. Stir well. Remove chicken from the bone and add to the pot. Add cream just to get
color and thickness. Cut tortillas in strips and fry in peanut oil. Put tortillas in bottom of bowl, sprinkle with cheese and pour soup on top. Yield: 12 servings Enjoy!