Bring broth to a simmer and add the chicken tenders. Poach them for 6-7 minutes with a bay leaf.
While the chicken poaches, heat EVOO in a medium soup pot or deep skillet over medium-high heat. Add the bacon and cook it until crisp then remove it with a slotted spoon to a paper towel-lined plate. Drain off the excess fat, leaving 2-3 tablespoons in the pan. Add the onions and garlic to the skillet and cook them for 5 minutes. Stir in chipotles and tomatoes.
Remove the chicken from the poaching liquid, dice it then add it to the tomatoes and chipotles. Pass the poaching liquid through a strainer then add it to the soup pot as well.