Rachael Ray - Chicken Tortilla Soup With Chipotle

READY IN: 30mins
Recipe by K. Van Vleck

One of my Rachael Ray faves! So yummy-spicy-good!

Top Review by Fig Newton

Outstanding!!! I made this as written, except that I put the cheese and the chips directly into the soup pot, vice the bowl. Also, no cilantro, but didn't need it. This was a great mix of flavors, not too much of any one thing. I was a little leery at first about using 2 chipotle peppers because I thought there would be too much heat and too much adobo flavoring, but I was totally wrong. The heat was just enough to notice, and all the other ingredients tempered the chipotle flavor. If there's any one flavor I missed, it was the bacon... but I used bacon bits instead of strips. Regardless, this is going in the permanent file.

Ingredients Nutrition


  1. Bring broth to a simmer and add chicken tenders, poach 6 to 7 minutes with a bay leaf.
  2. 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.
  3. Remove chicken from stock, dice and then add to soup. Pass stock through a strainer then add to the soup.
  4. 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.

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