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Chicken Fajita Tortilla Soup

This soup packs all the bold flavors of fajitas, but in a cozy, bowl-friendly format. Sautéed chicken tenders with coriander, thyme, onions, bell peppers, and jalapenos build the flavor base, while fire-roasted tomatoes and chicken stock create a rich, savory broth. The real magic happens when the soup is poured over crushed tortilla chips—bringing that satisfying crunch—and topped with melted cheese, zesty avocado, fresh scallions, and cilantro. It’s the perfect way to enjoy all the fajita flavors in a bowl. Serve with John's Foamy Grapefruit Margarita Cocktail.

Ingredients

  • 2 tablespoons extra-virgin olive oil (EVOO)

  • 2 packages chicken tenders, 1 1/2 -2 pounds

  • 1 tablespoon coriander, (a palmful)

  • 2 tablespoons chopped fresh thyme leaves, (5-6 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

  • 1 can fire roasted diced tomatoes (28 ounces)

  • 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

Directions

Heat a large skillet with EVOO, 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 8-10 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 and cilantro or parsley.