Chicken Tortilla Soup with Chipotle and Fire Roasted Tomato

Ingredients

• 3 cups chicken stock see 
• 1 pound chicken tenderloins 
• 2  chipotles in adobo chopped
• 4 servings freshly cilantro leaves chopped for garnish
• 4 cups lightly corn tortilla chips crushed
• 28 ounce canned tomatoes fire roasted crushed canned
• 1  bay leaf fresh
• 4 cloves garlic chopped
• 1  lime cut into wedges
• 1 tablespoon olive oil extra-virgin
• 1  onion finely chopped
• 0.5  onion red chopped
• 4 servings salt 
• 2 cups sharp cheddar smoked fresh shredded white
• 4 slices smoky center cut bacon thick chopped

Equipment

• bowl
• frying pan
• ladle
• pot
• sieve
• slotted spoon

Directions

1. Bring broth to a simmer and add chicken tenders, poach 6 to 7 minutes with a bay leaf.
2. While chicken poaches, heat extra-virgin olive oil in a medium soup pot or deep skillet over medium-high heat.
3. Add bacon and cook until crisp then remove with slotted spoon.
4. Drain off excess fat, leaving 2 to 3 tablespoons in the pan.
5. Add onions and garlic to the skillet and cook 5 minutes then stir in chipotles and tomatoes.
6. Remove chicken from stock, dice and then add to soup. Pass stock through a strainer then add to the soup.
7. Place a pile of crushed tortilla chips in the bottom of each soup bowl. Cover liberally with smoked cheese then ladle the hot soup down over the top.
8. Serve with lime, raw onions and cilantro at table to finish the soup.