scallions, thinly sliced (green onions, use both the white and green parts)
Serving Size: 1 (594) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 165 g38 %
Total Fat 18.4 g28 %
Saturated Fat 6.1 g30 %
Cholesterol 118.6 mg
Sodium 507.4 mg
Dietary Fiber 2.6 g10 %
Sugars 7.4 g29 %
Protein 47.9 g
Preheat a medium soup pot over medium high heat and add the olive oil -- a couple times around the inside of the pan should be fine.
Chop the chicken tenders into bite size pieces.
Season the chicken with salt and pepper and add to the hot soup pot.
Lightly brown the chicken for about 3 to 4 minutes, then add the garlic, bell peppers, onions, jalapeños, celery, cumin, coriander, salt and pepper.
Continue to cook for 3 minutes, stirring frequently.
While that is cooking place the tortilla chips in a food processor and process until well ground. I f you don't have a processor place the chips in a sealable plastic storage bag and crush with a rolling pin.
Add the ground tortilla chips to the soup pot and stir to combine.
Add the chicken stock and bring the soup to a simmer.
Simmer the soup for 15 minutes.
Ladle the soup into bowls and garnish with the sour cream. Pass the lime zest, chopped cilantro, and sliced scallions for each person to add to taste.