|Garlic||2 Clove (10 gm)|
|Onion||1 Medium, chopped|
|Chopped celery||1 Cup (16 tbs)|
|Sliced carrots||1 1⁄2 Cup (24 tbs)|
|Dry long grain rice||3⁄4 Cup (12 tbs)|
|Cilantro sprig||12 , minced (Use Fresh Ones)|
|Tortilla chips||1⁄2 Cup (8 tbs)|
|Shredded monterey jack cheese with jalapenos||1⁄4 Cup (4 tbs)|
Rinse the chicken and pat dry.
Place chicken and garlic and enough water to cover in a kettle over medium heat.
Add salt and pepper to taste.
Bring to a boil.
Reduce heat and simmer for 45 minutes or until chicken is tender and cooked through.
Remove the chicken from the kettle and debone.
Set the meat aside.
Place the tomatoes in the simmering broth and cook for 1 minute or until skin begins to peel.
Remove the tomatoes from the broth, peel and dice.
Return the diced tomatoes to the broth.
Add the onion, celery and carrots.
Bring to a gentle boil.
Add the rice and cumin.
Cook for about 30 minutes or until the rice is done and the vegetables are tender.
Stir in the chicken meat and cilantro.
Serve in soup bowls.
Garnish with crushed tortilla chips and shredded cheese