Spicy Chicken Tortilla Soup
Recipe information
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Cooking:
25 min.
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Servings per container:
8
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Source:

Ingredients for - Spicy Chicken Tortilla Soup

1. Smoked bacon, cut into 1/2-inch strips - 8 (1 ounce) slices
2. Onion, chopped - 1 large
3. Garlic, minced - 3 cloves
4. Chicken broth - 1 (32 ounce) container
5. Skinless, boneless chicken breasts - 3
6. Diced tomatoes and mild green chile peppers (such as RO*TEL®) - 1 (28 ounce) can
7. Tomato sauce - 1 (14 ounce) can
8. Whole kernel corn - 1 (14 ounce) can
9. Chipotle peppers in adobo sauce, chopped, or to taste - 3
10. Salt - 1 tablespoon
11. Ground black pepper - 1 tablespoon
12. Ground cumin - 1 tablespoon
13. Dried cilantro - 1 ½ teaspoons
14. Flour tortillas, cut into strips - 3 (8 inch)
15. Sour cream - 1 (8 ounce) container
16. Shredded sharp Cheddar cheese - ½ cup

How to cook deliciously - Spicy Chicken Tortilla Soup

1. Stage

Cook bacon in a large skillet over medium heat until crispy, about 5 minutes. Drain on a paper towel, reserving 1 tablespoon grease in the skillet. Add onion and garlic to the skillet; cook and stir until onion are translucent, about 5 minutes.

2. Stage

Combine chicken broth and chicken breasts in a large pot; bring to a boil. Cook until chicken breasts are no longer pink in the center, about 15 minutes. Remove chicken breasts from broth; cool until easily handled.

3. Stage

Stir bacon, onion, garlic, diced tomatoes and green chile peppers, and tomato sauce into the chicken broth. Add corn, chipotle peppers, salt, pepper, cumin, and cilantro.

4. Stage

Preheat oven to 350 degrees F (175 degrees C). Place tortilla strips on a baking sheet.

5. Stage

Tear chicken breasts into small strips; add to the broth mixture. Cook and stir until soup flavors combine, about 20 minutes.

6. Stage

Bake tortilla strips in the preheated oven until slightly crisp, about 5 minutes.

7. Stage

Ladle soup into serving bowls. Top with sour cream; garnish with tortilla strips and Cheddar cheese.