Discover Your Creative Kitchen AI Companion
Let our assistant inspire your next meal!
Simply provide a recipe idea or the ingredients you have, and ScrummyChef will instantly come up with a new recipe just for you.

Spicy Chicken Soup with Tortillas

4.6
Save
Rate
Tap to rate
PREP TIME
25 min
COOKING TIME
50 min
TOTAL TIME
75 min
SERVINGS
8 servings
Dinner
Spicy Chicken Soup with Tortillas
Ingredients
  • 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®)
  • 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
Instructions
1
Cook bacon in a large skillet over medium heat until it reaches your desired level of crispiness, approximately 5 minutes. Set aside and reserve the excess grease in the skillet for later use.
2
Next, sauté sliced onions and minced garlic in the same skillet until they become translucent and fragrant, taking around 5 minutes to achieve this.
3
In a separate container, combine chicken broth and boneless, skinless chicken breasts; bring the mixture to a boil. Continue cooking until the chicken is no longer pink in the center, roughly 15 minutes.
4
Remove the cooked chicken from the broth and let it cool down to a comfortable temperature, making it easier to handle.
5
Now, combine the cooked bacon, sautéed onions and garlic, diced tomatoes, green chile peppers, and tomato sauce into the chicken broth. Add frozen corn, chipotle peppers in adobo sauce, salt, pepper, ground cumin, and chopped cilantro to the mixture.
6
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Place tortilla strips on a baking sheet and bake until they become slightly crispy, approximately 5 minutes.
7
Tear the cooked chicken into small pieces and add them to the broth mixture. Stir everything together until the flavors have melded together, taking around 20 minutes.
8
Bake the tortilla strips in the preheated oven until they are crispy, roughly 5 minutes.
9
Serve the soup hot by ladling it into serving bowls. Top with a dollop of sour cream and garnish with crispy tortilla strips and shredded Cheddar cheese.