Recipe(tried): Houston's Tortilla Soup (Chef Chiqui Collier's Version, updated)

I have devised a recipe that is very much like the Tortilla Soup at Houston's.....some say it is even better.....
CHIQUI IN NEW ORLEANS

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 medium onion, quartered
1 large carrot, quartered
2 sprigs parsley
2 tbsp. chicken soup base
1 large clove garlic or granulated garlic to taste
Ground cumin, to taste (I use at least a tablespoon)
Chili powder (about a tablespoon)
1 tsp. lemon-pepper seasoniong

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 (16 oz.) can of creamed corn
1 (10 oz.) can of Rotel tomatoes, crushed
1 1/2 cups half & half cream
2-4 tablespoons minced fresh 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-inch 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
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!!