Great quick lunch, adapted from Rachel Ray

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Name: Soup, Tortilla (Chicken Fajita) (Boom)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 tablespoons extra-virgin olive oil; 1 1/2 pounds chicken tenders; 1 tablespoon coriander; 1 tablespoons fresh thyme leaves 5 to 6 sprigs, chopped; 1 Salt and freshly ground black pepper; 1 large onion quartered and thinly sliced; 1 large bell pepper quartered and thinly sliced; 1 Jalapeno peppers seeded and thinly sliced; 1 can fire roasted diced tomatoes; 1 quart chicken stock; 1 bag white corn tortilla chips; 1 cup Jack or sharp white C heddar shredded pepper; 1 Avocado diced; 1 Lime juiced; 4 Green onions chopped; 1 leaves fresh flat parsley chopped

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INGREDIENTS

1 tablespoons extra-virgin olive oil
1 1/2 pounds chicken tenders
1 tablespoon coriander
1 tablespoons fresh thyme leaves ; 5 to 6 sprigs, chopped
1 Salt and freshly ground black pepper
1 large onion ; quartered and thinly sliced
1 large bell pepper ; quartered and thinly sliced
1 Jalapeno peppers ; seeded and thinly sliced
1 can fire roasted diced tomatoes
1 quart chicken stock
1 bag white corn tortilla chips
1 cup Jack or sharp white C heddar ; shredded pepper
1 Avocado ; diced
1 Lime ; juiced
4 Green onions ; chopped
1 leaves fresh flat parsley ; chopped

Servings

INSTRUCTIONS

Heat a large skillet with extra-virgin olive oil 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.

Make ahead to this point.

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.

NOTES

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Soup, Tortilla (Chicken Fajita) (Boom)

1 tablespoons extra-virgin olive oil
1 1/2 pounds chicken tenders
1 tablespoon coriander
1 tablespoons fresh thyme leaves 5 to 6 sprigs, chopped
1 Salt and freshly ground black pepper
1 large onion quartered and thinly sliced
1 large bell pepper quartered and thinly sliced
1 Jalapeno peppers seeded and thinly sliced
1 can fire roasted diced tomatoes
1 quart chicken stock
1 bag white corn tortilla chips
1 cup Jack or sharp white C heddar shredded pepper
1 Avocado diced
1 Lime juiced
4 Green onions chopped
1 leaves fresh flat parsley chopped

Make ahead to this point.

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Nutrition

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Serving Size: 1 Serving (880g)
Recipe Makes: 4 Servings

Calories: 865
Calories from Fat: 456 (53%)

Amt Per Serving		% DV

	Total Fat 50.7g	68 %
	Saturated Fat 14.6g	73 %
	Monounsaturated Fat 21.9g
	Polyunsanturated Fat 8.2g
Cholesterol 112.6mg		35 %
Sodium 1672.8mg		58 %
Potassium 1402.3mg		37 %
Total Carbohydrate 56.4g		17 %
	Dietary Fiber 7.7g	31 %
	Sugars, other 48.7g
Protein 47.4g		68 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 865

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