Chicken Tortilla Soup with Chipotle and Fire Roasted Tomato
Chicken Tortilla Soup with Chipotle and Fire Roasted Tomato is a gluten free main course. One serving contains 1237 calories, 58g of protein, and 69g of fat. This recipe serves 4. Head to the store and pick up sharp cheddar, canned tomatoes, salt, and a few other things to make it today. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes around 30 minutes.
Instructions
1
Bring broth to a simmer and add chicken tenders, poach 6 to 7 minutes with a bay leaf.
Ingredients you will need
Chicken Tenders
Bay Leaves
Broth
2
While chicken poaches, heat extra-virgin olive oil in a medium soup pot or deep skillet over medium-high heat.
Ingredients you will need
Extra Virgin Olive Oil
Whole Chicken
Soup
Equipment you will use
Frying Pan
Pot
3
Add bacon and cook until crisp then remove with slotted spoon.
Ingredients you will need
Bacon
Equipment you will use
Slotted Spoon
4
Drain off excess fat, leaving 2 to 3 tablespoons in the pan.
Equipment you will use
Frying Pan
5
Add onions and garlic to the skillet and cook 5 minutes then stir in chipotles and tomatoes.
Ingredients you will need
Chipotle Chiles
Tomato
Garlic
Onion
Equipment you will use
Frying Pan
6
Remove chicken from stock, dice and then add to soup. Pass stock through a strainer then add to the soup.
Ingredients you will need
Whole Chicken
Stock
Soup
Equipment you will use
Sieve
7
Place a pile of crushed tortilla chips in the bottom of each soup bowl. Cover liberally with smoked cheese then ladle the hot soup down over the top.
Ingredients you will need
Tortilla Chips
Smoked Cheese
Soup
Equipment you will use
Ladle
Bowl
8
Serve with lime, raw onions and cilantro at table to finish the soup.