Chicken Fajita Tortilla Soup

  • Level: Easy
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 4 servings
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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

One 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


  1. 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. 
  2. 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.
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