Heat the oil in a soup pot over medium-high heat. Add the bacon, if using, and lightly brown. Add the onion, garlic, celery, bell pepper and corn. Season with the thyme, bay leaf and Old Bay seasoning and cook to soften, 10-12 minutes, stirring occasionally. Add the chipotle, tomatoes and stock and simmer together for a few minutes. Season with salt and pepper, to taste.
To serve, divide the tortilla chips among four soup bowls. Top with the cheese, avocado and a squeeze of lime, then ladle in the soup and garnish with cilantro or parsley.
This is one of many “Yum-o!” recipes – it’s good and good for you. To find out more about Yum-o!, Rachael’s nonprofit organization, go to www.yum-o.org.