Chicken Fajita Tortilla Soup

I made this Saturday night for our football game watching with The Jordans. I love this soup because it’s easy to make and re-heats really well. You can also make it with shrimp, but if you make it with shrimp you cook it for a few minutes at the beginning like the chicken (until the shrimp is cooked through) then remove it. Put the shrimp back in at the very end just to re-heat it slightly. It’s an old Rachael Ray recipe, but I managed to find it on-line.

Rachael Ray’s Chicken Fajita Tortilla Soup

Ingredients

* 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

* 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

* 1 ripe avocado, diced

* 1 lime, juiced

* 4 scallions, chopped

* Handful fresh cilantro leaves or fresh flat-leaf parsley, chopped

And no the picture is not mine. I am getting so lazy with my food picture taking! This is from the food network website, so you have an idea of what the soup looks like.

Directions

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

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