Simmer the whole chicken in a gallon of water with 3 sliced carrots, 3 sliced celery ribs, 1/2 chopped onion, 2 tablespoons of minced garlic, 4 teaspoons of salt, 1 teaspoon of white pepper, and 1 teaspoon of black pepper for 2 hours.

Remove the chicken and let it cool.

Remove the excess fat and vegetables used to simmer the chicken and discard them.

Add the remaining sliced carrots and celery, and chopped onion to the pot.

Add 1 can of Rotel tomatoes, 1/4 cup of chopped cilantro, 0.5 can of corn, and 1/2 teaspoon of cumin to the pot. Stir well.

Remove the chicken from the bone and add it to the pot.

Add 1/2 pint of heavy whipping cream to adjust color and thickness.

Cut 20 corn tortillas into strips.

Fry the tortilla strips in peanut oil until crispy.

Place the fried tortilla strips in the bottom of each bowl.

Sprinkle 12 ounces of Monterey Jack cheese on top of the tortilla strips.

Pour the soup over the tortillas and cheese.