Spicy Chicken Tortilla Soup Recipe

Name: Spicy Chicken Tortilla Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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(R)); 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 1/2 teaspoons dried cilantro; 3 (8 inch) flour tortillas, cut into strips; 1 (8 ounce) container sour cream; 1/2 cup shredded sharp Cheddar cheese

Servings: persons

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(R))
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 1/2 teaspoons dried cilantro
3 (8 inch) flour tortillas, cut into strips
1 (8 ounce) container sour cream
1/2 cup shredded sharp Cheddar cheese

1
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.
2
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.
3
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.
4
Preheat oven to 350 degrees F (175 degrees C). Place tortilla strips on a baking sheet.
5
Tear chicken breasts into small strips; add to the broth mixture. Cook and stir until soup flavors combine, about 20 minutes.
6
Bake tortilla strips in the preheated oven until slightly crisp, about 5 minutes.
7
Ladle soup into serving bowls. Top with sour cream; garnish with tortilla strips and Cheddar cheese.

1708

kcal

Calories

Fat

Carbs

120

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 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, and more.

Yes, Spicy Chicken Tortilla Soup 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.

That's it — enjoy your meal!

Spicy Chicken Tortilla Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions