Chicken Tortilla Soup with Bacon*


  • Chicken (1 pound)
  • Cilantro
  • Bacon (2 strips – cut into 1 inch pieces with shears)
  • Corn (1 pound, or 1 15 oz can)
  • Black Beans (15 oz can)
  • Crushed Tomatoes (15 oz can)
  • Tortilla Chips
  • Avocado (1 – cubed)
  • Garlic (4 cloves)
  • Onions (1)
  • Olive Oil
  • Bacon (2 strips, cut with shears)
  • Green Bell Pepper (1/2)
  • Jalapeños (2)
  • Salt
  • Pepper
  • Cumin (2 tbsp)
  • Chili Powder (2 tbsp)
  • Oregano (2 tbsp)
  • Chicken Broth (2 cups)


Dice onions, garlic, bell peppers and jalapeños. Set aside

Grab a pot, and coat bottom with olive oil.  Chop and season chicken then fry for about 3 minutes at medium. Plate chicken.

Keep heat on medium and add the diced onion, bell pepper, jalapeños and garlic.
After about a minute, add crushed tomatoes, black beans (drained and washed), corn, and spices (a mix of oregano, chili powder, cumin, salt, pepper)

Add the Chicken back into the pot, add 2 cups of chicken broth and let simmer for 20 minutes.

Scoop contents into bowl, and top with chopped cilantro, avocado chunks and crushed tortilla chips.

Serves 3-4


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