This is a Rachel Ray recipe. I really didn’t change it very much – surprising, I know! It’s quick and easy and VERY delicious! Enjoy!
2 Tbsp extra-virgin olive oil
1 ½ - 2 lbs chicken tenders
salt and freshly ground pepper
3 cloves garlic, chopped
1 green bell pepper, cored, seeded and chopped
1 large onion, chopped
1 jalapeno, minced
1 quart chicken broth or stock
2 celery ribs, finely chopped
1/2 Tbsp ground cumin
1 Tbsp ground coriander
Zest and juice of 2 limes
2 cups yellow corn tortilla chips
2 tsp Tabasco
1/2 cup sour cream, for garnish
1/2 cup fresh cilantro leaves, chopped
4 scallions, white and green parts, thinly sliced
Preheat a medium soup pot over medium-high heat and add the extra virgin olive oil.
Chop the chicken tenders into bite-sized pieces.
Season the chicken with salt and pepper and add to the hot soup pot. Lightly brown the chicken, 3 to 4 minutes; add the garlic, bell pepper, onion, jalapenos, celery, cumin, coriander, salt and pepper. Continue to cook for 3 minutes, stirring frequently.
While that is cooking, crush tortilla chips until well ground. Add the ground tortilla chips to the soup pot and stir to combine. Add the chicken stock and bring to a simmer. Simmer for 15 minutes. Add the lime juice just a few minutes before the soup is finished.
Ladle the soup into bowls and garnish with sour cream. Garnish with lime zest, chopped cilantro, and sliced scallions.