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Preheat oven to 415F/215C (this is to cook your tortillas, you want the oven preheating and it can take some time for it to reach this temperature so preheat it now).
Place bacon pieces in a large heavy bottomed pot (I like to use my Dutch Oven) and cook over medium heat until browned, crisp, and cooked through. Remove to a paper towel lined plate and set aside.
Add onion, pepper, and jalapeno to pan and cook until translucent (about 3-5 minutes).
Add garlic and cook until fragrant (about 30 seconds)
Add chicken stock, tomatoes, beans, enchilada sauce, corn, chilis, chili powder, sugar, cumin, ½ teaspoon kosher salt, paprika, black pepper, and chicken. Stir well and bring to a simmer. Allow to simmer for 20 minutes, stirring occasionally. Meanwhile prepare your tortillas.
Cut tortillas into strips that are ¼” thick by 2” long. Scatter evenly over parchment paper lined baking sheet, drizzle lightly with olive oil (about 1 Tbsp), sprinkle with kosher salt and use a spatula to evenly coat with olive oil.
Transfer to 415F (215C) and cook until crisp, about 10 minutes. Allow to cool on baking sheet.
Meanwhile, once soup has finished simmering, add cream cheese and lime juice and stir well until cream cheese is melted. Return bacon to the pot and stir well.
Serve topped with your crisp tortilla strips and other toppings, as desired.