Smoky Chicken Tortilla Soup With Chipotle And Fire Roasted Tomato
Serves: 3
Branson Greenfelder
1 January 1970
Based on User reviews:
56
Spice
53
Sweetness
51
Sourness
41
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
1
Bring the broth to a simmer and add the chicken tenders, poach them for 6 to 7 minutes with a bay leaf
2
While the chicken poaches, heat the extra-virgin olive oil in a medium soup pot or deep skillet over medium high heat
3
Add the bacon and cook it until crisp then remove it with a slotted spoon
4
Drain off the excess fat, leaving 2 to 3 tablespoons in the pan
5
Add the onions and garlic to the skillet and cook them for 5 minutes then stir in chipotles and tomatoes
6
Remove the chicken from the stock, dice it then add it to the soup
7
Pass the stock through a strainer then add it to the soup
8
Place a pile of crushed tortilla chips in the bottom of each soup bowl
9
Cover it liberally with smoked cheese then ladle the hot soup down over the top
10
Serve it with lime, raw onions and cilantro at table to finish the soup