Only problem? It's loaded with bacon and chicken. Not only does it have bacon, but you saute the onions and garlic in bacon fat. The fact that I can't eat this soup as a vegetarian is a major bummer although I'm sure Adam's perfectly content with the situation. He gets the soup all to himself!
The bacon fat helps build an extra layer of flavor to the spice kick from the chipotle peppers. To finish the soup off with a bang it's topped with fresh cilantro, red onions, white cheddar cheese, crushed tortilla chips and last but not least .... fresh lime juice!
And, I haven't forgotten about you rutabaga!! I used it in a difference soup and ate it/froze half of it before I could snap some pics and write a post. I promise I'll blog about the root veggie once I thaw out the left over soup.
Chipotle Chicken Tortilla Soup
Prep Time: 20 mins
Cook Time: 45 mins
Keywords: simmer Soup chipotle peppers fire roasted tomatoes bacon cilantro fall
Ingredients (5 Servings)
- 4 cups chicken stock (I use Kitchen Basics)
- 1 pound chicken breast
- 1 bay leaf
- 1 teaspoon extra-virgin olive oil
- 4 slices thick, smoky center cut bacon, chopped
- 1 onion, finely chopped
- 4 cloves garlic, chopped
- 4 chipotles in adobo, chopped
- 2-3 tablespoons of chipotle adobo sauce (from the same can! 3 if you like it extra spicy)
- 2 (14.5 ounce) cans crushed fire roasted tomatoes
- 1 cup frozen or canned corn
- Salt to taste
- pepper to taste
- tortilla chips, crushed
- shredded sharp white cheddar cheese
- 1 lime, cut into wedges
- 1/2 red onion, chopped
- cilantro, chopped
1. Place olive oil and bacon in a cold dutch oven or stock pan. Cook bacon over medium heat until crispy. Remove with slotted spoon and reserve 2 tablespoons of bacon grease in pan.
2. Meanwhile, bring the chicken stock and bay leaf to a boil. Add the chicken and poach for 8-9 minutes (will be slightly under cooked and will finish in the soup). Remove chicken and cool before dicing in bite size cubes. Note: I always leave the remaining chicken stock on low heat so it is hot when I add it to the soup.
3. Saute the onions and garlic in the bacon fat for about 10 minutes until tender and slightly translucent.
4. Add the chipotle peppers, chipotle adobo sauce, fire roasted tomatoes, chicken, and bacon to onions and garlic.
5. Strain the chicken stock into dutch oven and season the soup with salt and pepper.
6. Bring to a boil, cover, and reduce to a simmer for 30 minutes.
7. A couple minutes before serving add the corn and heat through.
8. Top a bowl of soup with fresh cilantro, lime juice, white cheddar cheese, red onions, and crushed tortilla chips.
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