Chicken Tortilla Soup

September 26, 2009

4 Slice of Bacon, cubed
1 large Onion, chopped
5 cloves Garlic, chopped
2 whole fresh Poblano Peppers, seeded and diced
1 whole canned Chipotle Pepper in adobo sauce, diced
1 whole chicken (cooked and removed from bone)
5 cups Chicken Stock (from cooking chicken)
2 can Fired-Roasted Tomatoes
Salt & Pepper to taste
Juice of 2 Limes
2 Tablespoons of Heavy Cream
Monterey Jack Cheese, grated
Avocado, diced
Cilantro, chopped

I like to cook my chicken with an onion, some celery, fresh parsley and carrot with salt and pepper. I let it cool and remove the chicken from the bone and reserve the stock for this soup.

Heat stock-pot to medium high heat and cook bacon until crisp. Remove bacon and leave grease in pot. Add the onions, garlic and poblano peppers and cook until the poblanos start to soften. Add in the chipotle peppers, chicken , tomatoes, stock and season with salt and pepper. Bring mixture to a boil and reduce heat to simmer for 15 minutes.
Stir in bacon pieces, lime juice and heavy cream. Heat through.
Serve with garnishes of cheese, avocado and cilantro.