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Chicken Fajita Tortilla Soup Recipe

   
 

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     Chicken Fajita Tortilla Soup

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   4
Preptime   15 Minutes

Ingredients
2 T Extra-Virgin Olive Oil
2 Packages Chicken Tenders - 1 1/2 - 2 lbs
1 T Coriander
2 T Fresh Thyme - Chopped (5-6 sprigs)
Salt
Freshly Ground Pepper
1 Large Onion - Quartered & Thinly Sliced
1 Large Bell Pepper - Quartered & Thinly Sliced
1 Jalapeno - Seeded and Thinly Sliced
 
1 Can Fire Roasted Diced Tomatoes (28 oz)
1 Quart Chicken Stock
1 Bag White Corn Tortilla Chips
1 c Pepper Jack or Sharp White Cheddar Cheese - Shredded
1 Ripe Avocado - Diced
1 Lime - Juiced
4 Scallions - Chopped

Instructions
Heat a large skillet with 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 - 10 minutes, stirring frequently. Add tomatoes and stock, heat through.
While the soup is cooking, 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 the soup with avocado or scallions.


Originally Submitted
11/9/2008





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