Creamy Tomato Chicken Soup with Bacon and Spinach Recipe
When I first made Creamy Tomato Chicken Soup with Bacon and Spinach, I was amazed at how one simple dish could pack so much flavor. Between the smoky bacon, tender chicken, and the rich creaminess of the tomato broth, every spoonful was comfort in a bowl. The added burst of fresh spinach tied everything together beautifully, adding a touch of green goodness.
Ingredients
- Bacon
- Chicken breast
- Ground cumin
- Dried oregano
- Smoked paprika
- Olive oil
- Onion
- Garlic
- Chicken broth
- Fresh baby spinach
- Fire roasted tomato pasta sauce
- Heavy cream
Instructions
- Start by cooking the bacon in a skillet until it’s perfectly crispy. Remove and set aside, but keep a tablespoon of the drippings because that’s where the flavor magic happens!
- Season chicken breasts with cumin, oregano, and smoked paprika before placing them in the hot skillet. Cook until golden on both sides. Once done, remove from the skillet and set aside while you prepare the soup base.
- Add a little olive oil to the skillet, then toss in chopped onion. Cook until tender, followed by garlic and the remaining spices for extra aroma.
- Pour in a splash of chicken broth and scrape up those flavorful brown bits from the bottom of the skillet. Next, stir in baby spinach and allow it to wilt gently.
- Mix in the fire-roasted tomato sauce and a swirl of heavy cream. The result is a luscious, smoky, and slightly tangy broth.
- Return the chicken breasts to the skillet, letting them simmer while absorbing all the saucy goodness. Garnish the soup with crispy crumbled bacon before serving. Don’t forget the crusty bread to mop up every last bit!
Notes
- Use room temperature chicken for even cooking.
- Don’t overcook your spinach; it wilts quickly and retains a better texture when just slightly softened.
- Season generously, adjusting salt and pepper to taste once the dish is fully cooked.