Chicken Tortilla Soup With Chipotle And Fire Roasted Tomato
Serves: 2
Jailyn Upton
1 January 1970
Based on User reviews:
51
Spice
49
Sweetness
50
Sourness
42
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
Directions:
1
Bring broth to a simmer and add chicken tenders, poach 6 to 7 minutes with a bay leaf
2
While chicken poaches, heat extra-virgin olive oil in a medium soup pot or deep skillet over medium-high heat
3
Add bacon and cook until crisp then remove with slotted spoon
4
Drain off excess fat, leaving 2 to 3 tablespoons in the pan
5
Add onions and garlic to the skillet and cook 5 minutes then stir in chipotles and tomatoes
6
Remove chicken from stock, dice and then add to soup
7
Pass stock through a strainer then add to the soup
8
Place a pile of crushed tortilla chips in the bottom of each soup bowl
9
Cover liberally with smoked cheese then ladle the hot soup down over the top
10
Serve with lime, raw onions and cilantro at table to finish the soup