Recipes : Chicken Fajita Tortilla Soup : Food Network

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Chicken Fajita Tortilla Soup
Recipe courtesy Rachael Ray, 2007

Ingredients
2 tablespoons extra-virgin olive oil
2 packages chicken tenders, 1 1/2 to 2 pounds
1 tablespoon coriander, a palm full
2 tablespoons chopped fresh thyme leaves, 5 to 6 sprigs
Salt and freshly ground black pepper
1 large onion, quartered and thinly sliced
1 large bell pepper, quartered and thinly sliced
1 jalapeno, seeded and thinly sliced
1 (28-ounce) can fire roasted diced tomatoes
1 quart chicken stock
1 bag white corn tortilla chips

1 cup shredded pepper Jack or sharp white Cheddar
1 ripe avocado, diced
1 lime, juiced
4 scallions, chopped
Handful fresh cilantro leaves or fresh flat-leaf parsley, chopped

Directions
Heat a large skillet with extra-virgin olive oil, 2
turns of the pan, over medium-high heat. Add chicken, begin to brown 4 minutes,
add coriander, thyme, salt and pepper, to taste, onions, bell pepper and jalapeno,
season with salt and pepper, to taste. Cook 8 to 10 minutes, stirring frequently.
Add tomatoes and stock, heat through.

While the soup is working, lightly crush some tortilla chips and divide among 4

bowls. You need a couple of handfuls per bowl. Top the chips with a little cheese.
Toss the avocado with lime juice. Top the chips with ladles of soup. Garnish soup
with avocado, scallions and cilantro or parsley.