Quick Mexican Chicken and Tortilla Soup
|Chicken stock||3 Cup (48 tbs)|
|Chicken tenders||1 Pound|
|Bay leaf||1 (Fresh If Available)|
|Extra virgin olive oil||1 Tablespoon|
|Smoky bacon sliced||4 , chopped|
|Onion||1 , finely chopped|
|Garlic||4 Clove (20 gm), chopped|
|Chipotles in adobo||2 (Plus Tablespoons Sauce)|
|Fire roasted crushed tomatoes||1 Can (10 oz)|
|Crushed tortilla chips||4 Cup (64 tbs)|
|Shredded smoked mozzarella/Smoked sharp white cheddar, 0.75 pound||2 Cup (32 tbs)|
|Lime||1 , cut into wedges|
|Red onion||1⁄2 , chopped|
|Chopped cilantro||1 Tablespoon (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.