Chicken Fajita Tortilla Soup

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 6
• 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 corn tortilla chips (1 bag)
• 1 cup shredded monterey jack pepper cheese (i used monteray jack) or 1 cup sharp 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

Recipe

• 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.