Smoky Chicken Tortilla Soup with Chipotle and Fire-Roasted Tomatoes

Ingredients

3 cups chicken stock
1 pound chicken tenders
1 bay leaf
1 Tablespoon EVOO
4 slices thick, smoky, center-cut bacon, chopped
1 onion, finely chopped
4 garlic cloves, chopped
2 chipotles in adobo, chopped, plus 2 Tablespoons adobo sauce
28-ounce can crushed fire-roasted tomatoes (We couldn't find fire-roasted.)
Salt
3-4 cups corn tortillas chips
2 cups shredded smoked mozzarella or cheddar cheese (We couldn't find smoked.)
1 lime (didn't use)
1/2 red onion (didn't use)
Chopped fresh cilantro (didn't use)

Directions

Bring the stock to a simmer and add the chicken tenders and bay leaf. Poach the chicken for 6 to 7 minutes.

While the chicken poaches, heat the EVOO in a deep skillet over medium-high heat.  Add the bacon and cook it until crisp, then remove it to a paper towel-lined plate with a slotted spoon.  Drain off the excess fat, leaving 2-3 Tablespoons in the pan.  Add the onions and garlic to the skillet and cook them for 5 minutes, then stir in the chipotles and adobo sauce and the tomatoes.

Remove the chicken from the stock, dice it, then add it to the tomato mixture in the skillet.  Pass the poaching stock through a strainer, then add it to the soup.  Season to taste with salt.

Place a pile of crushed tortilla chips in the bottom of each soup bowl.  Cover the chips liberally with smoked cheese, then ladle the hot soup down over the top.  Pass bowls of lime, red onions, cilantro, and the reserved bacon at the table to finish the soup.  (We just added chips and cheese to the top of our soup and enjoyed!) 

Recipe from: Rachael Ray's 2-4-6-8 Cookbook