Recipe

Smoky Chicken Tortilla Soup Recipe

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Ingredients

Directions

Step #1 In a pot, bring the broth to a simmer; add in the chicken tender & bay leaf; poach the chicken for 6-7 mins.
Step #2 While the chicken poaches, heat the olive oil in a medium soup pot or deep skillet over med-high heat; add in the bacon; cook this until crisp; then remove to a paper-towel lined plate with a slotted spoon.
Step #3 Drain off the excess fat, leaving 2-3 tbsps in the pan.
Step #4 Add onion & garlic to the pan; cook for 5 mins, then stir in the the chipotles & adobo sauce & the tomatoes.
Step #5 Remove the chicken from the stock, dice the chicken, then add it to the tomato mixture.
Step #6 Pass the poaching stock through a strainer, then add it to the soup; season to taste with salt.
Step #7 Place a pile of crushed tortilla chips in the bottom of each soup bowl; cover the chips liberally with the smoked cheese.
Step #8 Ladle the hot soup down over the top; pass bowls of lime, cilantro, red onion, & the reserved bacon at the table to finish the soup.
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