Chicken Fajita Tortilla Soup |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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I have not tried this recipe. I got this recipe from Obesity Help. Ingredients:
2 tablespoons extra virgin olive oil |
1/2-2 lb chicken meat (2 packages chicken tenders, i used 2lbs of ground chicken instead) |
1 ounce fajita seasoning mix (1 packet) |
1 ounce taco seasoning (1 packet) |
2 tablespoons chopped fresh 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 (i did not seed my jalapeno) |
28 ounces diced fire-roasted tomatoes (i used two 14.5oz cans of hunt fireroasted diced tomatos) |
1 quart chicken stock |
12 ounces white corn tortilla chips (1 bag) |
1 cup shredded monterey jack pepper cheese (i used monteray jack) or 1 cup sharp white cheddar cheese (i used monteray jack) |
1 ripe avocado, diced |
1 lime, juiced |
4 scallions, chopped |
sour cream (it doesn't say to use sour cream but i did add a spoonfull on top of the soup) (optional) |
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 fajita seasoning, taco seasoning, thyme, salt and pepper, to taste, onions, bell pepper and jalapeno. 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, sour cream if using and cilantro or parsley.
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