Smoky Chicken Tortilla Soup
Toss out your everyday boring chicken soup. This version adds some heat and cheese to make a wonderfully balanced, rich and hearty, soup perfect for cold nights.
Servings: 4
Calories: 714kcal
Ingredients
- 3 cups chicken broth
- 1 pound chicken tenders
- 1 bay leaves fresh if available
- 1 tablespoon extra-virgin olive oil
- 4 slices bacon thick smoky center cut, chopped
- 1 onion finely chopped
- 4 clove garlic chopped
- 2 chipotles in adobo chopped, plus
- 2 tablespoon adobo sauce
- 28 oz tomatoes diced, fire roasted, canned
- Salt
- 4 cups corn tortilla chips lightly crushed
- 2 cups smoked mozzarella or smoked sharp white Cheddar shredded, about 3/4 pound
- 1 lime cut into wedges
- 1/2 red onion chopped
- cilantro leaves chopped, for garnish
Instructions
- 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.
Notes
If you have an avocado, slice it up on add in the last step. Adds a little creaminess to it.