Smoky Chipotle Chicken Tortilla Soup

(This recipe is loosely adapted from a Rachael Ray recipe.)

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.

Serve garnished with tortilla chips, shredded Monterey Jack cheese, avocado and cilantro.