Bacon Tortilla Soup

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Preparation info

  • Difficulty

    Easy

  • Serves

    6 to 8

Appears in

The Bacon Bible

The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

  • About

When I make this soup, I dip every sandwich I’m eating into it—grilled cheese, pulled pork, BLTs. You name the sandwich, I will dip it. It’s also great on its own.

Ingredients

  • 2 tablespoons canola oil
  • 2 Spanish onions, chopped
  • 5 garlic cloves, chopped
  • 1 tablespoon tomato paste
  • ½ to 1 chipotle in adobo, depending on how spicy you like it, chopped
  • 2 cups (480 ml) chicken stock or low-sodium chicken broth
  • 2 cups (480 ml) Bacon Stock
  • 3 pounds (1.4 kg) very ripe beefsteak or Roma tomatoes, cored, seeded, and chopped (or two 28-ounce/794-g cans plum tomatoes)
  • 2 ounces (55 g) tortilla chips, crushed
  • Kosher salt and freshly ground black pepper
  • ½ cup to 1 cup (120 ml to 240 ml) tomato juice or water, if needed
  • Sour cream (optional)
  • Chopped fresh cilantro (optional)
  • Bacon Bits (optional)

Method

In a large Dutch oven, heat the oil over high heat, add the onions, and cook, stirring several times, until soft, about 5 minutes. Add the garlic and cook for 1 minute longer. Add the tomato paste and chipotle and cook, stirring constantly, for 1 minute.

Add the chicken and bacon stocks, bring to a boil, and cook for 5 minutes. Add the tomatoes. If using fresh tomatoes, cook until they soften and completely cook down, about 15 minutes. If using canned tomatoes, crush them with your hands as you put them into the pot and cook until they soften and break down, about 25 minutes. Add the tortilla chips and cook until completely soft, about 10 minutes. Remove from the heat and let cool.

Transfer the soup to a blender and blend, in batches if necessary, until smooth. Return to the same pot, bring to a simmer, and season with salt and pepper. If the soup is too thick, thin with tomato juice or water as needed. If the soup is too thin and does not coat the back of a wooden spoon, then cook a little longer until thickened. (This will depend on how much water the fresh tomatoes give off.)

Ladle the soup into bowls and, if you’d like, garnish each with dollop of sour cream and sprinklings of cilantro and bacon bits.