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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is a super easy and very quick soup that will satisfy your entire family. You can add a few more peppers to spice it up, or leave it without. The flavor is amazing! I halved the recipe to accommodate my family of 2, but you can easily double it for 4-6 servings. Ingredients:
1 tablespoon extra virgin olive oil |
1 lb chicken tenders |
1 tablespoon chopped fresh thyme leave, 5 to 6 sprigs |
salt & freshly ground black pepper |
1/2 large onion, quartered and thinly sliced |
1/2 large bell pepper, quartered and thinly sliced |
0.5 (28 ounce) can fire roasted diced tomatoes |
1/2 quart chicken stock |
1/2 cup shredded monterey jack pepper cheese or 1/2 cup sharp white cheddar cheese |
1/2 lime, juiced |
2 scallions, chopped |
cilantro, for garnish |
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 thyme, salt and pepper, to taste, onions, bell pepper and 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 your bowls. You need a couple of handfuls per bowl. Top the chips with a little cheese. Toss with lime juice. Top the chips with ladles of soup. Garnish soup with scallions and cilantro or parsley.
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