Smoky Chicken Tortilla Soup

Smoky Chicken Tortilla Soup

What you'll need

  • 4 slices bacon, chopped
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 chipotle chili in adobo, finely chopped, plus sauce to taste
  • 1 pound chicken tenders
  • 1 bay leaf
  • 3 cup chicken broth
  • 2 cans fire-roasted diced tomatoes (about 28 oz total)
  • 1 cup shredded smoked cheddar or mozzarella, for serving
  • 2 tablespoons cilantro, for serving
  • 1 bag tortilla chips, for assembly

My favorite tortilla soup

Serves: 3

Cooking time: 30 minutes

  1. Bring the chicken broth to a simmer. Add bay leaf and chicken and poach 6-8 minutes, or until chicken is cooked through. Place cooked chicken on a plate to cool, and save the broth.
  2. Meanwhile, cook the bacon in a little olive oil over medium-high heat in a large sauce pan, until crisp. Transfer bacon to paper towel-lined plate.
  3. Turn down heat to medium and add onion to bacon fat/oil, cook until onion begins to soften, about 5 minutes. Add garlic and cook a minute longer.
  4. Add the chipotle chili and sauce to the pot, stir a few seconds (don't inhale deeply), then add the can of tomatoes and scrape up any browned bits on the bottom of the pan.
  5. Shred the cooled chicken and place in the pot with the reserved broth (strain through a mesh strainer as you pour it in). Simmer the soup for 10 minutes. Season to taste, adding more adobo sauce, salt or whatever.
  6. When ready to serve, place crumbled chips in the soup bowls, ladle the soup on top and sprinkle with cheese, bacon and cilantro (yogurt/sour cream  avocoado are also lovely additions). Serve with lime wedges if you've got 'em for the beer anyway.

Submitted by: Liz

Thanks to: Rachael Ray