Gooey cheese, crunchy chips, and spicy soup make this meal a belly warming pleaser!
3 cups chicken stock
1 pound chicken tenders (or breasts cut into strips)
1 bay leaf
1 tablespoon extra-virgin olive oil, 1 turn of the pan
4 slices thick, smoky center cut bacon, chopped
1 onion, finely chopped
4 cloves garlic, chopped
2 chipotles in adobo, chopped, plus 2 tablespoons sauce
1 (28-ounce) can crushed fire roasted tomatoes
4 cups lightly crushed corn tortilla chips
2 cups shredded fresh smoked mozzarella (3/4 lb)
1 lime, cut into wedges
1/2 red onion, chopped
Freshly chopped cilantro leaves, for garnish
Sweet, crumbly corn bread with spicy jalapenos is a perfect accompaniment to the soup!
2/3 c. milk
1/2 can chopped jalapenos
Preheat oven to 400 degrees. Prepare corn bread according to package instructions. Once batter is formed stir in chopped jalapenos (use more if you like it extra spicy, or less if you just want a touch of heat). Bake 15-20 minutes until corn bread is lightly browned. Let rest before removing from pan.