Rachael Ray - Chicken Tortilla Soup With Chipotle Recipe

Name: Rachael Ray - Chicken Tortilla Soup With Chipotle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups chicken stock; 1 lb chicken tenders; 1 bay leaf, fresh if available; 1 tablespoon extra virgin olive oil, 1 turn of the pan; 4 slices bacon, smoky thick center cut, chopped; 1 onion, finely chopped; 4 garlic cloves, chopped; 2 chipotle chiles in adobo, chopped, plus 2 tablespoons sauce; 1 (28 ounce) can crushed fire-roasted tomatoes; salt; 4 cups lightly crushed corn tortilla chips; 2 cups shredded fresh smoked mozzarella cheese or 2 cups smoked sharp white cheddar cheese, 3/4 pound; 1 lime, cut into wedges; 1/2 red onion, chopped; freshly chopped cilantro leaf, for garnish

Servings: persons

3 cups chicken stock
1 lb chicken tenders
1 bay leaf, fresh if available
1 tablespoon extra virgin olive oil, 1 turn of the pan
4 slices bacon, smoky thick center cut, chopped
1 onion, finely chopped
4 garlic cloves, chopped
2 chipotle chiles in adobo, chopped, plus 2 tablespoons sauce
1 (28 ounce) can crushed fire-roasted tomatoes
salt
4 cups lightly crushed corn tortilla chips
2 cups shredded fresh smoked mozzarella cheese or 2 cups smoked sharp white cheddar cheese, 3/4 pound
1 lime, cut into wedges
1/2 red onion, chopped
freshly chopped cilantro leaf, for garnish

1
Bring broth to a simmer and add chicken tenders, poach 6 to 7 minutes with a bay leaf.
2
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.
3
Remove chicken from stock, dice and then add to soup. Pass stock through a strainer then add to the soup.
4
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.

1220

kcal

Calories

Fat

Carbs

132

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 cups chicken stock, 1 lb chicken tenders, 1 bay leaf, fresh if available, 1 tablespoon extra virgin olive oil, 1 turn of the pan, and more.

Yes, Rachael Ray - Chicken Tortilla Soup With Chipotle falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rachael Ray - Chicken Tortilla Soup With Chipotle

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