Cook bacon in a large skillet over medium heat until crispy
about 5 minutes. Drain on a paper towel
reserving 1 tablespoon grease in the skillet. Add onion and garlic to the skillet; cook and stir until onion are translucent
about 5 minutes.
Combine chicken broth and chicken breasts in a large pot; bring to a boil. Cook until chicken breasts are no longer pink in the center
about 15 minutes. Remove chicken breasts from broth; cool until easily handled.
Stir bacon
onion
garlic
diced tomatoes and green chile peppers
and tomato sauce into the chicken broth. Add corn
chipotle peppers
salt
pepper
cumin
and cilantro.
Preheat oven to 350 degrees F (175 degrees C). Place tortilla strips on a baking sheet.
Tear chicken breasts into small strips; add to the broth mixture. Cook and stir until soup flavors combine
about 20 minutes.
Bake tortilla strips in the preheated oven until slightly crisp
about 5 minutes.
Ladle soup into serving bowls. Top with sour cream; garnish with tortilla strips and Cheddar cheese.
Cook's Note:
If you want your soup mild
make sure to seed the chipotle peppers before adding them to the soup.
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