Chicken Tortilla Soup

Name: Chicken Tortilla Soup
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 2-4 serving(s)
Ingredients: 1 tablespoon extra virgin olive oil; 1 lb chicken tenders; 1 tablespoon chopped fresh thyme leave, 5 to 6 sprigs; salt & freshly ground black pepper; 1/2 large onion, quartered and thinly sliced; 1/2 large bell pepper, quartered and thinly sliced; 0.5 (28 ounce) can fire roasted diced tomatoes; 1/2 quart chicken stock; 1/2 cup shredded monterey jack pepper cheese or 1/2 cup sharp white cheddar cheese; 1/2 lime, juiced; 2 scallions, chopped; cilantro, for garnish

Submitted by Chef #611708

"This is a super easy and very quick soup that will satisfy your entire family. You can add a few more peppers to spice it up, or leave it without. The flavor is amazing! I halved the recipe to accommodate my family of 2, but you can easily double it for 4-6 servings."

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Ready In:: 25mins
Ingredients:: 12
Serves:: 2-4

ingredients

1 tablespoon extra virgin olive oil
1 lb chicken tenders
1 tablespoon chopped fresh thyme leave, 5 to 6 sprigs
salt & freshly ground black pepper
¹⁄₂ large onion, quartered and thinly sliced
¹⁄₂ large bell pepper, quartered and thinly sliced
0.5 (28 ounce) can fire roasted diced tomatoes
¹⁄₂ quart chicken stock
¹⁄₂ cup shredded monterey jack pepper cheese or 1/2 cup sharp white cheddar cheese
¹⁄₂ lime, juiced
2 scallions, chopped
cilantro, for garnish

directions

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 thyme, salt and pepper, to taste, onions, bell pepper and season with salt and pepper, to taste. 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 your bowls. You need a couple of handfuls per bowl. Top the chips with a little cheese. Toss with lime juice. Top the chips with ladles of soup. Garnish soup with scallions and cilantro or parsley.