4 cups chicken stock
1.5 – 2 lb chicken (can be either chicken tenders or boneless skinless chicken breasts)
1 bay leaf
1 Tbl extra-virgin olive oil
4 slices thick, smoky center cut bacon – cooked & chopped (can substitute with regular bacon)
1 onion, finely chopped
4 cloves garlic, chopped
2 chipotles in adobo sauce, chopped, plus 2 tablespoons sauce ( I have had the most luck finding these at WalMart in the “Mexican” area – they are in a small can – to keep the heat out of the soup, remove the seeds prior to chopping!)
1 (28oz) can crushed fire roasted tomatoes
1 (14.5oz) can black beans
1 package “Mexican/Southwestern” style frozen corn
Salt
Corn tortilla chips
Corn tortillas
Mozzarella or Monterey Jack cheese (shredded)
1 lime, cut into wedges
1/2 red onion chopped
~Bring broth to a simmer, add chicken and bay leaf, poach 6 – 7 minutes.
~Remove bay leaf and chicken from both, allow to cool, then cut chicken into bite size pieces. Discard bay leaf.
~While chicken poaches, heat olive oil in a medium soup/stock pot over medium heat. Add bacon and cook until crisp. Remove bacon and set aside.
~Drain off excess fat, leaving 2 – 3 tablespoons in the pot
~Add onions and garlic to the pot and cook 5 minutes
~Stir in chipotles and tomatoes. Add chicken pieces, black beans & package of mexican/southwestern style corn.
~Pass stock through a strainer into bowl, then pour stock into soup mixture. Cook 30 – 45 minutes
~Take corn tortillas, slice into strips, place on baking sheet and cook in 350 oven for 10 – 15 minutes or until golden brown and crispy.
~To plate:
Take hand full of corn tortilla chips and break into pieces, placing in bottom of bowl.
Pour soup over the chips
Top with cheese, onions, lime juice, and tortilla strips
Adapted from Rahael Ray
