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Chicken Fajita Tortilla Soup Recipe

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This recipe for Chicken Fajita Tortilla Soup is from Andrea & John's Wedding Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 T extra-virgin olive oil (EVOO)
2 packages chicken tenders (1 1/2 - 2 lbs)
1 T coriander
2 T chopped thyme leaves
Salt and Pepper to taste
1 large onion, quartered and thinly sliced
1 large bell pepper, quartered and thinly sliced
1 jalapeno, seeded and thinly sliced
1 can diced tomatoes (28 oz.)
1 quart chicken stock
1 bag white corn tortilla chips
1 cup shredded cheese
4 scallions, chopped
Directions:
Directions:
Heat a large skillet with EVOO, over medium-high heat. Add chicken, begin to brown 4 minutes. Add coriander, thyme, salt and pepper, onions, bell pepper, and jalapeno. Cook 8-10 minutes, stirring frequently. Add tomatoes and stock, heat through.
While the soup is cooking, lighly crush some tortilla chips and place them in the bottom of each bowl. Top the chips with some shredded cheese.
Ladle the soup on top of the chips. Garnish with some more shredded cheese and scallions.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
This is a Rachael Ray recipe. I chopped my chicken tenders into bite-size pieces so it was easier to eat. It tastes just like a chicken fajita, only it's soup!

 

 

 

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