Chicken Tortilla Soup With Chipotle And Fire-Roasted Tomato

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Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
962
FAT
195%
CHOL
117%
SOD
53%

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Ingredients for 4 servings

3 cups chicken stock

1 pound chicken tenders

1 bay leaf, fresh if available

1 tablespoon extra virgin olive oil (EVOO)

4 slices thick, smoky, center-cut bacon, chopped

1 onion, finely chopped

4 cloves garlic, chopped

2 chipotles in adobo, chopped, plus 2 tablespoons sauce

1 can crushed fire-roasted tomatoes (EVOO)

Salt

4 cups lightly crushed corn tortilla chips

2 cups shredded fresh smoked mozzarella or smoked sharp white cheddar (about 3/4 pound)

1 lime, cut into wedges

1/2 red onion, chopped

Freshly chopped cilantro leaves, for garnish

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