This soup is the perfect ending to a cold day. It’s easy, it’s delicious and with the use of a rotisserie chicken it comes together in a couple minutes. The secret ingredient is a couple of handfuls of tortilla chips that are pureed with some of the soup broth (Jordi’s genius addition) that really give it that tortilla taste and thicken up the broth.
This soup is great as is, but it is even better after Thanksgiving. Save the turkey carcass to make the stock and use your leftover turkey instead chicken. It is the perfect usage for that left over turkey and it is to.die.for. (It might be my favorite part of thanksgiving, even though it happens with the leftovers. I look forward to it every year)
Chicken Tortilla Soup
4 cups chicken stock
1 rotisserie chicken, deboned and shredded (or 3-4 cups leftover turkey meat)
1 bay leaf
1 T extra virgin olive oil
4 slices bacon
4 cloves garlic
1 small can green chilies (or four whole green chiles, chopped)
2 cans rotel (or southwest mix tomatoes), including liquid
1 handful tortilla chips
shredded mozzarella or cheddar cheese
Heat oil in stockpot, add bacon and fry until crispy. Set aside. In the same pot (using the rendered bacon and oil) add the onions and garlic and saute until tender. Add the tomatoes, green chiles, chicken, bay leaf, broth and salt. Bring to a boil, reduce heat and let simmer for 15-20 minutes. While soup is simmering, ladle one cup of the liquid into a blender, add two large handfuls of tortilla chips and puree until smooth. Mix the slurry back into the soup. At this point chop up the bacon and add it in as well and continue to simmer another couple minutes. Pour the soup into bowls and finish with avocado, cilantro and cheese. Add a big dollop of sour cream to the middle and squirt lime juice over the soup. Enjoy!