Smoky Chicken Tortilla Soup with Chipotle and Fire Roasted Tomato

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3 cups chicken stock

1 pound chicken tenders

1 bay leaf, fresh if available

1 tablespoon extra-virgin olive oil

4 slices thick, smoky center cut bacon, chopped

1 onion, finely chopped

4 garlic cloves, chopped

2 chipotles in adobo, chopped, plus 2 tablespoons sauce

1 (28-ounce) can crushed fire roasted tomatoes

Salt

4 cups corn tortilla chips, lightly crushed

2 cups shredded fresh smoked mozzarella or smoked sharp white Cheddar cheese, 3/4 pound

1 lime, cut into wedges

1/2 red onion, chopped

Fresh cilantro leaves, chopped for garnish