Spicy Chicken Tortilla Soup

Step 1
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.

Step 2
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.

Step 3
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.

Step 4
Preheat oven to 350 degrees F (175 degrees C). Place tortilla strips on a baking sheet.

Step 5
Tear chicken breasts into small strips; add to the broth mixture. Cook and stir until soup flavors combine, about 20 minutes.

Step 6
Bake tortilla strips in the preheated oven until slightly crisp, about 5 minutes.

Step 7
Ladle soup into serving bowls. Top with sour cream; garnish with tortilla strips and Cheddar cheese.