Chicken Fajita Tortilla Soup

Serve with Grapefruit Margarita.


  • 2 tablespoons extra-virgin olive oil (EVOO)
  • 2 packages chicken tenders, 1 1/2 -2 pounds
  • 1 tablespoon coriander, (a palmful)
  • 2 tablespoons chopped fresh thyme leaves, (5-6 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 can fire roasted diced tomatoes (28 ounces)
  • 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 EVOO, 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 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.

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