Chicken Fajita Tortilla Soup

Ingredients

• 1  avocado diced ripe
• 1 large bell pepper thinly sliced quartered
• 1 quart chicken stock see 
• 2 packages chicken tenderloins 
• 1 tablespoon coriander 
• 1 bag tortilla chips white
• 28 ounce canned tomatoes diced fire roasted canned
• 1 Handful flat-leaf parsley fresh chopped
• 2 tablespoons thyme leaves fresh chopped
• 1  jalapeño seeded thinly sliced
• 1  juice of lime juiced
• 2 tablespoons olive oil extra-virgin
• 1 large onion thinly sliced quartered
• 4 servings salt and pepper black freshly ground
• 4  scallions chopped
• 1 cup sharp cheddar shredded white

Equipment

• bowl
• frying pan
• ladle

Directions

1. Heat a large skillet with extra-virgin olive oil, 2 turns of the pan, over medium-high heat.
2. 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.
3. Add tomatoes and stock, heat through.
4. 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.
5. Garnish soup with avocado, scallions and cilantro or parsley.