Chicken Fajita Tortilla Soup
2 tablespoons extra-virgin olive oil
2 pounds of chicken tenders, two packages
1 tablespoon coriander
2 tablespoons chopped fresh thyme (or you can use dried)
Salt and pepper
1 onion, quartered and thinly sliced
1 bell pepper, quartered and thinly sliced
1 jalapeno pepper, seeded and chopped
1 can (28 oz) fire roasted diced tomatoes
1 quart chicken stock
1 bag of white tortilla chips
1 cup of shredded jack or cheddar cheese
1 ripe avocado, diced
1 lime, juiced
cilantro and sour cream for serving
Cut the chicken tenders into 1-inch pieces, on a diagonal. Season with salt and pepper and set aside.
Heat a large saucepan or stockpot with extra-virgin olive oil, over medium-high heat.
Add the chicken and allow to brown, approximately five minutes. Then add coriander and thyme, stirring twice.
Then add the onion, bell pepper and jalapeno. Season the veggies with salt and pepper. Cook 8-10 minutes, stirring frequently.
Add the can tomatoes and chicken stock to heat through. Let soup simmer for approximately 10 minutes.
While the soup is heating through, prepare the bowls for serving. Lightly crush some tortilla chips into bottom of soup bowls. Top the chips with a handful of cheese. In a separate bowl, toss the avocado with the lime juice (this will help keep the avocado from turning brown). Ladle the soup onto the chips and cheese. Garnish the soup with the avocado, cilantro and sour cream