Spicy Chicken Tortilla Soup

This chicken soup sets itself apart from the rest by using fresh flour tortillas and gets its spice from green chile and chipotle peppers.

• Preparation Time: 25 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 15 mins
• Calories: 455 Calories

Ingredients

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

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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

Step 5

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

Step 6

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

Step 7

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