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This soup is delicious. I omit the avacado, not a huge fan of it. This recipe is by Rachel Ray, I make it several times in the fall and winter.
Chicken Fajita Tortilla Soup
2 tblsp. extra virgin olive oil
11/2 to 2 lbs chicken tenders
1 tblsp. coriander, a palm full
2 tblsp. chopped fresh thyme leaves, 5 to 6 sprigs
salt and pepper
1 large onion, quartered and thinly sliced
1 large bell pepper, quartered and thinly sliced
1 jalapeno, seeded and thinly sliced
1 (28 oz.) can fire roasted diced tomatoes
1 quart chicken stock
1 bag white corn tortilla chips
1 cup shredded pepper jack or white cheddar cheese
1 ripe avacado, diced
1 lime, juiced
4 scallions, chopped
Handful of fresh cilantro leaves or parsley, chopped
Heat a large skillet with extra virgin olive oil, over medium heat. Add chicken, brown 4 min. Add coriander, thyme, salt and pepper, to taste, add onions, bell pepper and jalapeno. Cook 8 to 10 min. Add tomatoes and stock, heat through.
While the soup is cooking, lightly crush some tortilla chips, a couple of handfuls per bowl. Top the chips with cheese. Toss the avacado with the lime juice, scallions and cilantro or parsley.
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