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bacon onion garlic chicken broth skinless tomatoes tomato sauce whole kernel corn peppers salt ground black pepper ground cumin cilantro flour tortillas sour cream shredded sharp Cheddar cheese
Viewed: 60 - Published at: 9 years agoIngredients
- 8 (1 ounce) slices smoked bacon, cut into 1/2-inch strips
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 (32 ounce) container chicken broth
- 3 skinless, boneless chicken breasts
- 1 (28 ounce) can diced tomatoes and mild green chile peppers (such as RO*TEL(R))
- 1 (14 ounce) can tomato sauce
- 1 (14 ounce) can whole kernel corn
- 3 chipotle peppers in adobo sauce, chopped, or to taste
- 1 tablespoon salt
- 1 tablespoon ground black pepper
- 1 tablespoon ground cumin
- 1 1/2 teaspoons dried cilantro
- 3 (8 inch) flour tortillas, cut into strips
- 1 (8 ounce) container sour cream
- 1/2 cup shredded sharp Cheddar cheese
Method
- Cook bacon in a large skillet over medium heat until crispy, about 5 minutes. Drain on a paper towel, reserving 1 tablespoon grease in the skillet. Add onion and garlic to the skillet; cook and stir until onion are translucent, about 5 minutes.
- Combine chicken broth and chicken breasts in a large pot; bring to a boil. Cook until chicken breasts are no longer pink in the center, about 15 minutes. Remove chicken breasts from broth; cool until easily handled.
- Stir bacon, onion, garlic, diced tomatoes and green chile peppers, and tomato sauce into the chicken broth. Add corn, chipotle peppers, salt, pepper, cumin, and cilantro.
- Preheat oven to 350 degrees F (175 degrees C). Place tortilla strips on a baking sheet.
- Tear chicken breasts into small strips; add to the broth mixture. Cook and stir until soup flavors combine, about 20 minutes.
- Bake tortilla strips in the preheated oven until slightly crisp, about 5 minutes.
- Ladle soup into serving bowls. Top with sour cream; garnish with tortilla strips and Cheddar cheese.
