Rachael Ray Chicken Fajita Tortilla Soup

Total Time
40mins
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.

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Ingredients

Nutrition

Directions

  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.