Categories: Chicken, Main Dish, Soup, Tex-Mex

Ingredients

• 3 cups chicken broth
• 1 lb chicken tenders
• 1 bay leaf
• 1 tablespoon extra virgin olive oil
• 4 slices thick smoky center-cut bacon, chopped
• 1 onion, finely chopped
• 4 garlic cloves, minced
• 2 chipotle chiles in adobo, chopped
• 2 tablespoons adobo sauce
• 1 (28 ounce) can crushed fire roasted tomatoes
• salt
• 3 -4 cups corn tortilla chips, lightly crushed
• 2 cups shredded fresh smoked mozzarella cheese
• 1 lime, cut into wedges
• 1/2 red onion, chopped
• chopped fresh cilantro

Directions

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

Email to a friend | Print this recipe | Back