Chicken Tortilla Soup with Chipotle and Fire Roasted Tomato

3  cups		chicken stock
1  lb.		chicken tenders
1		bay leaf, fresh if available
1  tablespoon		extra-virgin olive oil, 1 turn of the pan
4  slices		turkey bacon, chopped
1/2  cup		onion, finely chopped
4		cloves garlic,s chopped
2  tablespoons		2 chipotles in adobo, chopped, plus sauce
28  ounces		crushed fire roasted tomatoes
1  dash		Salt

Tip: For nutritional information on all the ingredients in Chicken Tortilla Soup with Chipotle and Fire Roasted Tomato just click on each ingredient name. Then adjust the serving size for any Chicken Tortilla Soup with Chipotle and Fire Roasted Tomato ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Bring broth to a simmer and add chicken tenders, poach 6 to 7 minutes with a bay leaf.

While chicken poaches, heat extra-virgin olive oil in a medium soup pot or deep skillet over medium-high heat. Add turkey bacon and cook until crisp then remove with slotted spoon. Drain off excess fat, leaving 2 to 3 tablespoons in the pan. Add onions and garlic to the skillet and cook 5 minutes then stir in chipotles and tomatoes.

Remove chicken from stock, dice and then add to soup. Pass stock through a strainer then add to the soup.