Ingredients

• 2 tablespoons extra-virgin olive oil
• 2 packages chicken tenders, 1 1/2 to 2 pounds
• 1 tablespoon coriander, a palm full
• 2 tablespoons chopped fresh thyme leaves, 5 to 6 sprigs
• Salt and 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
• One 28-ounce can fire roasted diced tomatoes
• 1 quart chicken stock
• 1 bag white corn tortilla chips
• 1 cup shredded Pepper Jack or sharp white Cheddar
• 1 ripe avocado, diced
• 1 lime, juiced
• 4 scallions, chopped
• Handful fresh cilantro leaves or fresh flat-leaf parsley, chopped

Instructions

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.