I tried a new recipe this weekend that is definitely going to become a family favorite. I was in the mood for something spicy and after looking around the FoodNetwork.com site I settled on a Rachael Ray recipe for Chicken Tortilla Soup with Chipotle and Fire Roasted Tomato . Talk about amazing! I loved this soup. It was quick and easy to make and tasted delicious. I had all the pantry ingredients on hand and since I always try to keep some cilantro and a couple of pouches of Tyson Oven-Roasted Diced Chicken Breast in the fridge for times when I'm in a hurry, we were good to go. The chipotles, bacon and the fire-roasted tomatoes gave it a luscious, smoky flavor. Dh and I had it for lunch on Sunday. I had it for dinner on Monday and breakfast on Tuesday! It was *that* good. It was a little spicy for the kids but this one is definitely a keeper. If you make it, be sure to use the lime juice, red onion and cilantro toppings. They really add a lot to the soup.
Chicken Tortilla Soup with Chipotle and Fire Roasted Tomato
3 cups chicken stock
1 pound chicken tenders
1 bay leaf -- fresh if available
1 tablespoon extra-virgin olive oil, 1 turn of the pan
4 slices thick, smoky center cut bacon, chopped
1 onion, finely chopped
4 cloves garlic, chopped
2 chipotles in adobo, chopped, plus 2 tablespoons sauce
1 can crushed fire roasted tomatoes, (28-ounce)
4 cups lightly crushed corn tortilla chips
2 cups shredded fresh smoked mozzarella or smoked sharp white Cheddar, 3/4 pound
1 lime, cut into wedges
1/2 red onion, chopped
Freshly chopped cilantro leaves, for garnish
Bring broth to a simmer and add chicken tenders, poach 6 to 7 minutes with a bay leaf.
While chicken poaches, heat extra-virgin olive oil in a medium soup pot or deep skillet over medium-high heat. Add bacon and cook until crisp then remove with slotted spoon. Drain off excess fat, leaving 2 to 3 tablespoons in the pan. Add onions and garlic to the skillet and cook 5 minutes then stir in chipotles and tomatoes.
Remove chicken from stock, dice and then add to soup. Pass stock through a strainer then add to the soup.
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. Serve with lime, raw onions and cilantro at table to finish the soup.