Smoky Chipotle Chicken Tortilla Soup

• 4 slices Center-cut Bacon, Cut Into 1/4" Pieces
• 1 whole Large Onion, Chopped
• 5 cloves Garlic, Chopped
• 2 whole Poblano Peppers, Seeded & Chopped
• 2 whole Chipotle Peppers In Adobo Sauce, Chopped
• 3 cups Cooked Chicken, Cooked & Chopped
• 2 cans (14 Oz Each) Fire-Roasted Tomatoes
• 1-1/2 cup Chicken Stock (more If Needed)
• 2 teaspoons Salt and Pepper (or To Taste)
• 2 whole Limes, Juiced
• 2 Tablespoons Heavy Cream
• FOR GARNISHING:
• 1-1/2 cup Monterey Jack Cheese
• 1 whole Avocado, Peeled And Pitted
• 1 bunch Cilantro, Chopped
• 4 cups Tortilla Chips

1. (This recipe is loosely adapted from a Rachael Ray recipe.)
2. Heat a stockpot to medium-high heat and cook bacon until crisp; remove with a slotted spoon. Leave about 2 tbsp. bacon grease in the stockpot, discarding the remaining oil. Cook the onions, garlic, and poblano peppers over medium heat until fragrant and the poblano is softened. Add in chipotle peppers, chicken, fire-roasted tomatoes, chicken stock and season with salt and pepper. Bring the mixture to a boil, then reduce heat to low for about 10 minutes until thickened. Stir in bacon pieces, lime juice and heavy cream; heat through.
3. Serve garnished with tortilla chips, shredded Monterey Jack cheese, avocado and cilantro.

center, onion, garlic, peppers, peppers, chicken, tomatoes, chicken, salt, whole limes, heavy cream, cheese, avocado, cilantro, tortilla chips

Taken from tastykitchen.com/recipes/soups/smoky-chipotle-chicken-tortilla-soup/ (may not work)