Chicken Fajita Tortilla Soup

• 2 tablespoons extra virgin olive oil
• 1/2 - 2 lb chicken meat (2 packages chicken tenders, I used 2lbs of ground chicken instead)
• 1 ounce fajita seasoning mix (1 packet)
• 1 ounce taco seasoning (1 packet)
• 2 tablespoons chopped fresh thyme leaves (5 to 6 sprigs)
• salt & freshly ground black pepper
• 1 large onion, quartered and thinly sliced
• 1 large bell pepper, quartered and thinly sliced
• 1 jalapeno, seeded and thinly sliced (I did NOT seed my jalapeno)
• 28 ounces diced fire-roasted tomatoes (I used two 14.5oz cans of Hunt fireroasted diced tomatos)
• 1 quart chicken stock
• 12 ounces white corn tortilla chips (1 bag)
• 1 cup shredded monterey jack pepper cheese (I used Monteray jack) or 1 cup sharp white cheddar cheese (I used Monteray jack)
• 1 ripe avocado, diced
• 1 lime, juiced
• 4 scallions, chopped
• sour cream (it doesn't say to use sour cream but I did add a spoonfull on top of the soup) (optional)
• fresh cilantro leaves or fresh flat-leaf parsley, chopped

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 fajita seasoning, taco seasoning, thyme, salt and pepper, to taste, onions, bell pepper and jalapeno. Cook 8 to 10 minutes, stirring frequently. Add tomatoes and stock, heat through. 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, sour cream if using and cilantro or parsley.

extra virgin olive oil, chicken meat, packet, taco, thyme, salt, onion, bell pepper, jalapeno, tomatoes, chicken, white corn tortilla, shredded monterey jack pepper cheese, avocado, lime, scallions, sour cream, cilantro

Taken from www.food.com/recipe/chicken-fajita-tortilla-soup-322509 (may not work)