Monday, June 13, 2011
This quick and easy soup is perfect for Mexican theme nights or cool summer evenings!
2 tbsp EVOO
1.5 pounds of chicken tenders
salt and pepper
1 large onion, quartered and thinly sliced
1 green bell pepper, seeded and thinly sliced
1 jalapeno, seeded and thinly sliced
1 28 ounce can diced fire-roasted tomatoes
1 qt chicken stock
1 cup shredded Pepper Jack cheese
1 tablespoon ground coriander
In a deep pot, cook chicken in EVOO over medium heat. Add coriander, salt and pepper and cook 3-4 minutes. Add onions, bell pepper and jalapeno, season with more salt and pepper and cook 6-7 minutes, stirring frequently and until slightly charred at the edges. Add the tomatoes and stock. Simmer for 10 minutes on low. Add and handful of cilantro right before serving.
Crush some tortilla chips into the bottom of serving bowls and top with a handful of cheese. Peel and dice the avocado and toss with the juice from the lime.
To serve, ladle the soup over the chips and cheese. Garnish with sour cream, avocado, scallions and cilantro.