Bring broth to a simmer and add chicken tenders, poach 6 to 7
minutes with a bay leaf.
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.
Remove chicken from stock, dice and then add to soup. Pass stock through a strainer then add to the soup.
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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (990g)|
|Recipe Makes: 4|
|Calories from Fat: 1313 (55%)|
|Amt Per Serving||% DV|
|Total Fat 145.9g||195 %|
|Saturated Fat 46.3g||231 %|
|Monounsaturated Fat 47.2g|
|Polyunsanturated Fat 38.8g|
|Cholesterol 231.1mg||71 %|
|Sodium 3810.4mg||131 %|
|Potassium 1544.3mg||41 %|
|Total Carbohydrate 188.7g||56 %|
|Dietary Fiber 17.5g||70 %|
|Sugars, other 171.2g|
|Protein 89.7g||128 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2389
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