Recipe: Chicken Fajita Tortilla Soup (Rachael Ray recipe)

CHICKEN FAJITA TORTILLA SOUP

2 tablespoons extra-virgin olive oil
2 packages chicken tenders (1 1/2 to 2 pounds total)
1 tablespoon coriander, a palm full (chopped cilantro)
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 pepper, 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 cheese
GARNISHES:
1 ripe avocado, diced
1 lime, juiced
4 scallions, chopped
1 Bunch fresh cilantro leaves, or fresh flat-leaf parsley, chopped

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.

Makes 4 servings
Source: Rachael Ray, 30 Minute Meals; Episode: Heartbreak Club