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.