Categories: Chicken, Main Dish, Rachael Ray, Soup, Tex-Mex

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 onion, quartered and thinly sliced
• 1 large bell pepper, quartered and thinly sliced
• 1 jalapeno, seeded and thinly sliced
• 1 (28 ounce) can 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 avocado, diced
• 1 lime, juice of
• 4 scallions, chopped
• fresh cilantro leaves or fresh flat-leaf parsley, chopped

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.

3. Cook 8 to 10 minutes, stirring frequently. Add tomatoes and stock, heat through.

4. While the soup is working, lightly crush some tortilla chips and divide among 4 bowls.

5. You need a couple of handfuls per bowl. Top the chips with a little cheese.

6. Toss the avocado with lime juice.

7. Top the chips with ladles of soup.

8. Garnish soup with avocado, scallions and cilantro or parsley.

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