Chicken Tortilla Soup with Bacon*


  • Chicken (1 pound)
  • Cilantro
  • Corn (1 15 oz can)
  • Black Beans (15 oz can)
  • Diced Tomatoes (15 oz can)
  • Tortilla Chips
  • Avocado (1 – sliced)
  • Garlic (4 cloves)
  • Onions (1)
  • Bacon (5 strips, cut with shears)
  • Green Bell Pepper (1)
  • Jalapeños (1)
  • Salt (1 tsp)
  • Pepper (black and white – 1 Tsp)
  • Cumin (1 tbsp)
  • Garlic powder (1 tsp)
  • Onion powder (1 tsp)
  • Cayenne Powder (1 tsp)
  • Chicken Broth (2 cups)


  • Season 1 pound of chicken with 1 Tsp of salt, black pepper, white pepper, cumin, cayenne, garlic and onion powder. Set aside
  • Take 5 strips of bacon, cut in 1 inch pieces using kitchen sheets.
  • In a large pot, fry the bacon pieces then set aside on a paper towel for them to drain.
  • In the same pot, cook the chicken in the bacon grease 5 minutes on one side and 3 minutes on the other. Set aside once finished
  • Dice onions, garlic, bell pepper, hot pepper and jalapeños.

  • Keep heat on medium and add the diced onion, bell peppers, and garlic.
  • After a couple of minutes, add diced tomatoes, black beans (drained and washed), corn, and the same spices used to season the chicken. Pour in 2 cups of chicken stock.
  • Add the Chicken back into the pot, cover the pot and let simmer for an hour.

  • Remove chicken, shred it, then add back into the pot. Allow to simmer for an additional 10 minutes, add more stock if needed.
  • Top with tortilla chips, the bacon from earlier, juice from one lime and cilantro.


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