Chicken Fajita Tortilla Soup - 30 Minute Meals |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This is a great and easy dinner. Ingredients:
2 tablespoons extra virgin olive oil |
1 1/2-2 lbs chicken |
1 tablespoon coriander, a palm full |
2 tablespoons chopped thyme leaves, 5 to 6 sprigs |
salt & 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 diced fire-roasted tomatoes |
1 quart chicken stock |
1 ounce white corn tortilla chips |
1 cup shredded monterey jack pepper cheese or 1 cup sharp white cheddar cheese |
1 ripe avocado, diced |
1 lime, juice of |
4 scallions, chopped |
fresh cilantro leaves or fresh flat-leaf parsley, chopped |
Directions:
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.
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.
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