Chicken Tortilla Soup with Chipotle and Fire Roasted Tomato

Bring to boil:
3 c chicken stock

Add:
1 lb chicken tenders
1 bay leaf

In separate pan cook:
1 t olive oil
4 slices thick, smoky center cut bacon, chopped

Remove bacon and add to oil, cooking for 5 minutes:
1 onion, finely chopped
4 cloves garlic, chopped

Stir in:
2 chipotles in adobo, chopped, plus 2 T sauce
1 28 oz can crushed fire roasted tomatoes (or regular)

Remove chicken from stock, dice and then add to soup.  Strain stock and add to soup.
Add salt to taste.

Serve by layering tortilla chips, cheese, soup, lime, cilantro and bacon

4 c lightly crushed corn tortilla chips
2 c shredded smoked mozzarella or sharp white cheddar
1 lime, cut in wedges
freshly chopped cilantro leaves

Rachel Ray