Chicken Fajita Tortilla

Ingredients

2 tablespoons extra virgin olive oil
1 1/2-2 lbs chicken tenders
1 tablespoon coriander, a palm full

2 tablespoons chopped fresh thyme leaves, 5 to 6 sprigs

salt & freshly ground black pepper

1 large onions, quartered and thinly sliced

1 large bell peppers, quartered and thinly sliced

1 jalapenos, seeded and thinly sliced

1 (28 ounce) cans diced fire roasted tomatoes

1 quart chicken stock

16 ounces white corn tortilla chips

1 cup shredded monterey jack pepper cheese or 1 cup sharp white cheddar cheese

1 ripe avocados, diced

1 limes, juice of

4 scallions, chopped

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 if desired.

Shared by  Rachael Ray Recipe


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