Spicy Chicken Tortilla Soup

Recipe View Crisp the Bacon (5 minutes): In a large skillet over medium heat, cook bacon until crispy. Drain on a paper towel, reserving 1 tablespoon of grease in the skillet.

Recipe View Sauté Aromatics (5 minutes): Add chopped onion and minced garlic to the skillet with the bacon grease. Cook and stir until the onion is translucent.

Recipe View Poach the Chicken (15 minutes): Combine chicken broth and chicken breasts in a large pot. Bring to a boil, then reduce heat and simmer until chicken is no longer pink in the center. Remove chicken from broth and let cool slightly.

Recipe View Build the Soup Base: Stir bacon, onion, garlic, diced tomatoes and green chile peppers, and tomato sauce into the chicken broth. Add corn, chopped chipotle peppers, salt, pepper, cumin, and dried cilantro.

Recipe View Prepare Tortilla Strips: Preheat oven to 350 degrees F (175 degrees C). Place tortilla strips on a baking sheet.

Recipe View Shred Chicken and Simmer (20 minutes): Tear the cooled chicken breasts into small strips and add them to the broth mixture. Cook and stir until the soup flavors combine, allowing the spices to meld together.

Recipe View Bake Tortilla Strips (5 minutes): Bake tortilla strips in the preheated oven until slightly crisp and golden brown.

Recipe View Assemble and Serve: Ladle soup into serving bowls. Top with a dollop of sour cream, crispy tortilla strips, and shredded Cheddar cheese. Serve immediately and enjoy!