Spicy Chicken Tortilla Soup Recipe

Smoky Chicken Tortilla Soup

This hearty and flavorful soup blends the smoky richness of bacon with tender chicken, zesty tomatoes, and a touch of heat from chipotle peppers. It's the perfect meal for a cozy night in.

Ingredients (Serves 8)

• 8 (1 ounce) slices smoked bacon, cut into 1/2-inch strips
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 (32 ounce) chicken broth
• 3 skinless, boneless chicken breasts
• 1 (28 ounce) can diced tomatoes and mild green chile peppers (such as RO*TEL)
• 1 (14 ounce) can tomato sauce
• 1 (14 ounce) can whole kernel corn
• 3 chipotle peppers in adobo sauce, chopped (or to taste)
• 1 tablespoon salt
• 1 tablespoon ground black pepper
• 1 tablespoon ground cumin
• 1 teaspoons dried cilantro
• 3 (8 inch) flour tortillas, cut into strips
• 1 (8 ounce) sour cream
• cup shredded sharp Cheddar cheese

Directions

1. In a large skillet, cook the bacon over medium heat until crispy, about 5 minutes. Once cooked, drain on a paper towel, reserving 1 tablespoon of grease in the skillet.
2. Add the chopped onion and minced garlic to the skillet and cook, stirring occasionally, until the onion becomes translucent, about 5 minutes.
3. In a large pot, combine the chicken broth and chicken breasts. Bring to a boil and cook for about 15 minutes, or until the chicken breasts are no longer pink in the center. Remove the chicken from the broth and set aside to cool.
4. While the chicken cools, stir the cooked bacon, onion, garlic, diced tomatoes with green chile peppers, and tomato sauce into the chicken broth. Add the corn, chopped chipotle peppers, salt, pepper, cumin, and cilantro. Let the mixture simmer over low heat.
5. Preheat your oven to 350F (175C). Place the tortilla strips on a baking sheet in a single layer and bake for about 5 minutes, or until slightly crisp.
6. Once the chicken is cool enough to handle, shred it into small strips and add it to the simmering soup. Stir and cook for an additional 20 minutes to allow the flavors to meld together.
7. Once the soup is ready, ladle it into serving bowls. Top each bowl with a dollop of sour cream, a handful of tortilla strips, and a sprinkle of shredded Cheddar cheese.

Cook's Notes

If you prefer a milder soup, make sure to seed the chipotle peppers before adding them to the broth.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.