Chicken Fajita Tortilla Soup

2 Tbsp. Olive Oil
1.5 pounds chicken breast, cut into 1-inch pieces
1 Tbsp. Corriander Seed
2 Tbsp. Thyme
Black pepper, to taste
1 large onion, chopped
1 cup chopped green pepper
1 Jalapeno Pepper, chopped, ribs and seeds removed
28 oz. diced tomatoes
1 quart low sodium chicken stock
1 oz. Baked Tostitos
1 avocado, diced
juice from 1 lime
4 medium scallions, chopped
1 Tbsp. Cilantro, chopped

Heat the olive oil over medium-high to high heat in a large skillet. Add chicken, season with coriander, thyme, and pepper, and cook for 3 to 4 mins. Add the onions, bell pepper, and jalapeno to the pan, season with more pepper and cook for 6 to 7 minutes, stirring frequently. The veggies should be charred at the edges, but still a bit crispy. Add the tomaotes and the stock and heat through. While the soup is working, lightly crush some tortilla chips and divide among the bowls. Top the chips with soup, avocado, scallions, and cilantro. Sprinkle with lime juice.

Number of Servings: 6

Recipe submitted by SparkPeople user ARPEDGIO.