When I make this soup, I dip every sandwich I’m eating into it—grilled cheese, pulled pork, BLTs. You name the sandwich, I will dip it. It’s also great on its own.
In a large Dutch oven, heat the oil over high heat, add the onions, and cook, stirring several times, until soft, about 5 minutes. Add the garlic and cook for 1 minute longer. Add the tomato paste and chipotle and cook, stirring constantly, for 1 minute.
Add the chicken and bacon stocks, bring to a boil, and cook for 5 minutes. Add the tomatoes. If using fresh tomatoes, cook until they soften and completely cook down, about 15 minutes. If using canned tomatoes, crush them with your hands as you put them into the pot and cook until they soften and break down, about 25 minutes. Add the tortilla chips and cook until completely soft, about 10 minutes. Remove from the heat and let cool.
Transfer the soup to a blender and blend, in batches if necessary, until smooth. Return to the same pot, bring to a simmer, and season with salt and pepper. If the soup is too thick, thin with tomato juice or water as needed. If the soup is too thin and does not coat the back of a wooden spoon, then cook a little longer until thickened. (This will depend on how much water the fresh tomatoes give off.)
Ladle the soup into bowls and, if you’d like, garnish each with dollop of sour cream and sprinklings of cilantro and bacon bits.
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