Sandra.....read this one, see if it sounds like the one you're looking for !!

CHEF CHIQUI COLLIER'S VERSION OF HOUSTON'S TORTILLA SOUP

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 tabsp. chicken soup base
1 teasp. lemon-pepper seasoniong
1 large clove garlic or granulated garlic to taste

Combine all the above ingred 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. Set aside.

In 4 cups of the reserved chicken broth, boil about 1 1/2 lbs peeled boiling 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.

To Serve:

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.

Add a great mixed green salad and some beautiful fresh fruit and you have a great meal for about 8 friends!!! Enjoy!!

My friend likes to stir in a couple of tablespoons of Masa Harina (a spanish corn flour used to make tortillas) as a thickener. It must be cooked so if you decide to try it, add a little to the cooking time. This is a fabulous winter supper!!