Chicken Tortilla Soup with Chipotle and Fire Roasted Tomato

Total Time:
30 min
Prep:
10 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 3 cups chicken stock
  • 1 pound chicken tenders
  • 1 bay leaf, fresh if available
  • 1 tablespoon extra-virgin olive oil, 1 turn of the pan
  • 4 slices thick, smoky center cut bacon, chopped
  • 1 onion, finely chopped
  • 4 cloves garlic, chopped
  • 2 chipotles in adobo, chopped, plus 2 tablespoons sauce
  • 1 (28-ounce) can crushed fire roasted tomatoes
  • Salt
  • 4 cups lightly crushed corn tortilla chips
  • 2 cups shredded fresh smoked mozzarella or smoked sharp white Cheddar, 3/4 pound
  • 1 lime, cut into wedges
  • 1/2 red onion, chopped
  • Freshly chopped cilantro leaves, for garnish
Directions

Bring broth to a simmer and add chicken tenders, poach 6 to 7 minutes with a bay leaf.

While chicken poaches, heat extra-virgin olive oil in a medium soup pot or deep skillet over medium-high heat. Add bacon and cook until crisp then remove with slotted spoon. Drain off excess fat, leaving 2 to 3 tablespoons in the pan. Add onions and garlic to the skillet and cook 5 minutes then stir in chipotles and tomatoes.

Remove chicken from stock, dice and then add to soup. Pass stock through a strainer then add to the soup.

Place a pile of crushed tortilla chips in the bottom of each soup bowl. Cover liberally with smoked cheese then ladle the hot soup down over the top. Serve with lime, raw onions and cilantro at table to finish the soup.


CATEGORIES:
View All

Pairs Well With
Lager

Crisp, refreshing light beer

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
More Recipes and Ideas
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD

    Not what you're looking for? Try:

    Grilled Chicken Tortilla Soup with Tequila Crema

    Recipe courtesy of Guy Fieri