Prep Time
15 min
Cook Time
15 min
Yields
4 servings
A warming soup with the bold flavours of chicken fajitas.
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ingredients
2
Tbsp extra-virgin olive oil
2
pkg chicken tenders, 1 ½ to 2 lbs
1
Tbsp coriander, a palm full
2
Tbsp 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-oz
can fire roasted diced tomatoes
1
qt 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
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directions
Step 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.
Step 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.