Total Time
44mins
Prep 30 mins
Cook 14 mins

Rachael Ray

Ingredients Nutrition

Directions

  1. In a pot, bring the broth to a simmer; add in the chicken tender and bay leaf; poach the chicken for 6-7 minutes.
  2. While the chicken poaches, heat the olive oil in a medium soup pot or deep skillet over med-high heat; add in the bacon; cook until crisp; then remove to a paper-towel lined plate with a slotted spoon.
  3. Drain off the excess fat, leaving 2-3 tablespoons in the pan.
  4. Add onion and garlic to the pan; cook for 5 minutes, then stir in the chipotles and adobo sauce and the tomatoes.
  5. Remove the chicken from the stock, dice the chicken, then add it to the tomato mixture.
  6. Pass the poaching stock through a strainer, then add it to the soup; season to taste with salt.
  7. Place a pile of crushed tortilla chips in the bottom of each soup bowl; cover the chips liberally with the smoked cheese.
  8. Ladle the hot soup down over the top; pass bowls of lime, red onion, cilantro, and the reserved bacon at the table to finish the soup.

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