1. Recipes

How to Make Spicy Chicken Tortilla Soup - A Step-by-Step Guide

Spicy Chicken Tortilla Soup is a comforting and satisfying dish that is perfect for any time of the year. This hearty soup is filled with tender chicken, savory vegetables, and bold spices, making it a flavorful and delicious meal that is sure to please everyone at the dinner table. Whether you are looking for a cozy meal on a cold winter night or a tasty dish to serve at a summer cookout, this soup is an excellent choice.

One of the best things about Spicy Chicken Tortilla Soup is th...

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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 ½ teaspoons dried cilantro
  • 3 (8 inch) flour tortillas, cut into strips
  • 1 (8 ounce) container sour cream
  • ½ cup shredded sharp Cheddar cheese

Information

  • Prep Time: 25 mins
  • Cook Time: 50 mins
  • Total Time: 1 hr 15 mins
  • Servings: 8
  • Yield: 8 servings

  • 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.

    • Nutrition

    455 cal.

    • Total Fat: 26g
    • Saturated Fat: 11g
    • Cholesterol: 70mg
    • Sodium: 2740mg
    • Total Carbohydrate: 31g
    • Dietary Fiber: 4g
    • Total Sugars: 5g
    • Protein: 25g
    • Vitamin C: 13mg
    • Calcium: 176mg
    • Iron: 3mg
    • Potassium: 667mg

    Categories

    Chicken recipes
    Spicy recipes
    Soup recipes
    Tortilla recipes
    Mexican recipes