Tuesday, June 21, 2011

Chicken Fajita Tortilla Soup (Brenna)

"I made this last night and everyone liked it. I didn't put the jalapeno, but it was still good and very easy to make." - Brenna


  • 2 tablespoons extra-virgin olive oil
  • 2 packages chicken tenders, 1 1/2 to 2 pounds
  • 1 tablespoon coriander, a palm full
  • 2 tablespoons chopped fresh thyme leaves, 5 to 6 sprigs
  • Salt and 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 fire roasted diced tomatoes
  • 1 quart chicken stock
  • 1 bag white corn tortilla chips
  • 1 cup shredded pepper Jack or sharp white Cheddar
  • 1 ripe avocado, diced
  • 1 lime, juiced
  • 4 scallions, chopped
  • Handful fresh cilantro leaves or fresh flat-leaf parsley, 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.

Picture of Chicken Fajita Tortilla Soup Recipe 

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