New this month
Get the Allrecipes magazine just $5!

Spicy Chicken Tortilla Soup

frankp

"Quick and easy chicken tortilla soup."
Added to shopping list. Go to shopping list.

Ingredients

1 h 15 m servings 455 cals
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 455 kcal
  • 23%
  • Fat:
  • 26.2 g
  • 40%
  • Carbs:
  • 31.4g
  • 10%
  • Protein:
  • 25.2 g
  • 50%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 2740 mg
  • 110%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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.

Footnotes

  • Cook's Note:
  • If you want your soup mild, make sure to seed the chipotle peppers before adding them to the soup.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles

Reviews

Read all reviews 1
Most helpful
Most positive
Least positive
Newest

Watch those Chipotle peppers. I would add some rice to tame it a bit and maybe some cabbage.