Chicken Tortilla Soup with Chipotle and Fire Roast
Category
Salads - Soups - Sidedishes
Sub
Category
Quick Meals
Ingredients
3 cups chicken stock
1 pound chicken tenders
1 bay leaf, fresh if available
1 tablespoon extra-virgin olive oil, 1 turn of the pan
4 slices thick, smoky center cut bacon, chopped
1 onion, finely chopped
4 cloves garlic, chopped
2 chipotles in adobo, chopped, plus 2 tablespoons sauce
1 (28-ounce) can crushed fire roasted tomatoes Salt
4 cups lightly crushed corn tortilla chips
2 cups shredded fresh smoked mozzarella or smoked sharp white Cheddar, 3/4 pound
1 lime, cut into wedges
1/2 red onion, chopped
Freshly chopped cilantro leaves, for garnish
Instructions
Bring broth to a simmer and add chicken tenders,
poach 6 to 7 minutes with a bay leaf.
While chicken poaches, heat extra-virgin olive oil
in a medium soup pot or deep skillet over medium-
high heat. Add bacon and cook until crisp then
remove with slotted spoon. Drain off excess fat,
leaving 2 to 3 tablespoons in the pan. Add onions
and garlic to the skillet and cook 5 minutes then
stir in chipotles and tomatoes
Remove chicken from stock, dice and then add to
soup. Pass stock through a strainer then add to
the soup.
Place a pile of crushed tortilla chips in the
bottom of each soup bowl. Cover liberally with
smoked cheese then ladle the hot soup down over
the top. Serve with lime, raw onions and cilantro
at table to finish the soup.
Originally Submitted
11/19/2010
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