jessadep

This has been a favorite of mine to make for friends and family for quite a while:

1 lb. chicken breast tenders (uncooked)
4 cups chicken stock
1 bay leaf
1 tbsp extra virgin olive oil
4 slickes thick, smoky center-cut bacon, chopped
1 onion, finely chopped
4 cloves garlic, chopped
2 chipotle peppers in adobo, chopped, plus 2 tbsp sauce
1 28-oz can diced stewed tomatoes (stewed with green peppers)
salt
tortilla chips
shredded mozzarella cheese
lime wedges
fresh cilantro, chopped


Bring broth to a simmer. Add chicken tenders and bay leaf. Poach for 6 to 7 minutes.

Meanwhile, heat oil in a medium soup pot or deep skillet over high heat. Cook bacon until crisp. Remove bacon with a slotted spoon. Add garlic and onions to bacon grease and cook for 5 minutes. Add tomatoes and chipotle peppers.

Remove chicken from stock, dice it, then add it to the soup. Pass the broth through a strainer and add to the soup. Simmer for 5 minutes.

Lightly crush a few tortilla chips in the bottom of bowls. Sprinkle mozzarella on top of chips, then ladle soup over that. Serve with lime wedges and cilantro as garnishes. I usually keep the bacon and use it as a garnish as well.

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jess