Chicken Fajita Tortilla Soup

There once was a girl that loved soup so much, she had to share it with...you!

This is one easy and very quick soup to prepare and one you can feel good about eating and sharing with your family and friends.  Just don't tell them how easy this soup is to make.

YUM!!! Check out that picture; do I have your attention?

Here's what you need:


2 tablespoons extra-virgin olive oil
1-1/2 to 2 pounds of chicken tenders or three boneless, skinless chicken breasts
       (cut into healthy size chunks)
1 tablespoon coriander
1 teaspoon dried thyme leaves
Kosher salt and freshly ground black pepper to taste
1 medium yellow onion, sliced thin
1 red bell pepper, sliced thin
1 jalapeno, seeded and thinly sliced
1 (14 ounce) can fire roasted diced tomatoes
1 (14 ounce) can low-sodium diced tomatoes
1 (32 ounce) box chicken broth
3 to 4 fajita size white tortilla or your favorite white tortilla chips
1 cup shredded sharp cheddar cheese
1 ripe avocado, (cut each half into quarters)
1 lime, juiced
4 green onions, chopped
2 tablespoons fresh cilantro, chopped

Pre-heat oven to 400 degrees.

Place tortilla on a foil lined baking sheet.  Spray foil with non-stick cook spray.  Place three to four tortillas on the baking sheet, brush the tortillas with extra virgin olive oil one the side facing up.  Sprinkle some Emeril's Essence or your favorite Cajun seasoning over the tortillas.   Place tortillas in the oven for five minutes.  Remove from oven and allow to cool completely, then break into chips and set aside.

Heat a large pot with extra virgin olive oil, over medium-high heat. Add chicken, once the chicken begins to brown after about 5 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, simmer for about 20 minutes.

While the soup is simmering, cut up the avocado and toss it in the lime juice so it won't turn brown and set aside.  Then place a handful of the tortillas chips into soup bowls.  Toss some of the cheddar cheese over the tortilla chips.  Now you're ready for the big finale'!  Ladle the piping hot soup over the cheese and the tortilla chips. Garnish with green onions cilantro and the avocados. 

You won't need to serve anything on the side, because this delicious soups is quite filling all by itself!