Spicy Chicken Tortilla Soup

This chicken soup sets itself apart from the rest by using fresh flour tortillas and gets its spice from green chile and chipotle peppers.

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...


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*TELĀ®)
  • 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

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