Description
Quick and easy chicken tortilla soup.
Ingredients
- 8 (1 ounce) slices smoked bacon, cut into 1/2-inch strips
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 (32 ounce) container 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 ½ teaspoons dried cilantro
- 3 (8 inch) flour tortillas, cut into strips
- 1 (8 ounce) container sour cream
- ½ cup shredded sharp Cheddar cheese
Instructions
- 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.
- 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.
- 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.
- Preheat oven to 350 degrees F (175 degrees C). Place tortilla strips on a baking sheet.
- Tear chicken breasts into small strips; add to the broth mixture. Cook and stir until soup flavors combine
- about 20 minutes.
- Bake tortilla strips in the preheated oven until slightly crisp
- about 5 minutes.
- Ladle soup into serving bowls. Top with sour cream; garnish with tortilla strips and Cheddar cheese.
Prep Time: 25 mins
Cook Time: 50 mins
Total Time: 1 hr 15 mins
Servings: 8