Tortilla Soup (Chicken Fajita) (Boom)

4 Servings
chicken Mexican
chicken Mexican

1 tablespoons extra-virgin ve oil
1 packages cken tenders 1 1/2 to 2 pounds
1 tablespoon iander a palm full
1 tablespoons chopped fresh me leaves 5 to 6 sprigs
1 * Salt and freshly ground ck pepper
1 large on quartered and thinly sliced
1 large l pepper quartered and thinly sliced
1 * 1 apeno seeded and thinly sliced
1 can fire roasted diced atoe
1 quart cken stock
1 bag white corn tilla chips
1 cup shredded per Jack or sharp white C
1 * 1 ripe cado diced
1 * 1 e juiced
1 * 4 llions chopped
1 leaves or fresh flat chopped

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.


VIEW THE RECEIPT