Chicken Fajita Tortilla Soup

Cook Time: 15 min
Level: Easy
Yield: 4 servings

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
* 1 (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

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
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.

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.

Turkey Bacon Double Cheese Burgers with Fire Roasted Tomato Sauce

Extra-virgin olive oil, for drizzling plus 1 tablespoon
8 slices bacon
2 1/2 pounds ground turkey breast
2 green onions, finely chopped
A handful cilantro, leaves finely chopped
1 tablespoon chipotle chili powder
1 1/2 teaspoons smoked sweet paprika
Salt and freshly ground black pepper
2 teaspoons zest and the juice of 2 limes
1 red onion, chopped
1 tablespoon Worcestershire sauce
2 tablespoons brown sugar
1 (15-ounce) can fire-roasted diced tomatoes, lightly drained
2 rounded tablespoon grainy mustard
8 slices pepper jack cheese, from the deli counter
4 large sandwich size English muffins, lightly toasted

Heat a drizzle of olive oil in a large nonstick skillet over medium to
medium-high heat and add the turkey bacon. Cook until crisp, 3 minutes
on each side, remove to plate.

While the bacon cooks, combine the turkey breast, green onions,
cilantro, chipotle, paprika, salt and pepper, lime zest and juice. Mix
the turkey breast with seasonings and form 4 sections, from each, 2
patties. Place the first 4 patties in the pan; cook 3 to 4 minutes on
each side. Remove from the skillet and place onto a plate and loosely
cover with foil to keep warm

While the first batch of burgers cook heat 1 tablespoon oil in a sauce
pot over medium-high heat. Add onions and soften 3 to 4 minutes,
season with salt and pepper and then add Worcestershire, brown sugar,
tomatoes, and mustard. Let the sauce cook on low.

Add the second batch of burgers to the skillet and cook 3 to 4 minutes
on each side. Top with a slice of cheese and 2 pieces bacon. Tent
skillet with foil and cook on low to moderate heat to melt cheese,
about 1 minute.

Place burgers on muffin bottoms. Top with bacon double cheese burgers,
fire roasted tomato sauce and English muffin top.

From: food network