Name: Bacon Tortilla Soup
Yield: Serves 6 to 8
Ingredients: 2 ounces (55 g) tortilla chips, crushed; 3 pounds (1.4 kg) very ripe beefsteak or Roma tomatoes, cored, seeded, and chopped (or two 28-ounce/794-g cans plum tomatoes); Kosher salt and freshly ground black pepper; 5 garlic cloves, chopped; 2 Spanish onions, 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; ½ cup to 1 cup (120 ml to 240 ml) tomato juice or water, if needed; Sour cream (optional); 2 cups (480 ml) Bacon Stock; Chopped fresh cilantro (optional); Bacon Bits (optional); 2 tablespoons canola oil

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

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

Soup

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