Rachael Ray Chicken Fajita Tortilla Soup

Total Time
Prep 10 mins
Cook 30 mins

This looks just fantastic on TV that I am saving it here to try in the very near future! I'm guessing on the size of the bag of tortilla chips because it just said "1 bag" in the recipe.

Ingredients Nutrition


  1. Heat a large skillet with extra-virgin olive oil, 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 to 10 minutes, stirring frequently. Add tomatoes and stock, heat through.
  2. 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.


Most Helpful

I love chicken tortilla soups, and I'm always looking for different twists on it to spice things up. I had a package of fresh pre-cut fajita peppers and onions, so this recipe was a perfect fit. I added a little taco seasoning and some garlic powder and cumin to season the soup and a couple pinches of sugar to balance the acidity of the tomatoes. Don't substitute anything for the fire-roasted tomatoes! They make a huge difference! And don't skimp on the toppings! Cheddar cheese, green onion, avocado, sour cream, tortilla chips..yum! Delicious soup!

Lucky Clover January 17, 2011

Warm, happy bowl of love. This recipe is amazing! It does make a whole lot though. :)

imcrazyandyou June 22, 2009

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