Chicken Tortilla Soup Recipe

Step 1

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).

Step 2

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.

Step 3

Add onion, pepper, and jalapeno to pan and cook until translucent (about 3-5 minutes).

Step 4

Add garlic and cook until fragrant (about 30 seconds)

Step 5

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.

Step 6

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.

Step 7

Transfer to 415F (215C) and cook until crisp, about 10 minutes. Allow to cool on baking sheet.

Step 8

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.

Step 9

Serve topped with your crisp tortilla strips and other toppings, as desired.