Chicken Fajita Tortilla Soup - cooking recipe

Ingredients

2 tablespoons extra virgin olive oil
1/2 - 2 lb chicken meat (2 packages chicken tenders, I used 2lbs of ground chicken instead)
1 ounce fajita seasoning mix (1 packet)
1 ounce taco seasoning (1 packet)
2 tablespoons chopped fresh thyme leaves (5 to 6 sprigs)
salt & 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 (I did NOT seed my jalapeno)
28 ounces diced fire-roasted tomatoes (I used two 14.5oz cans of Hunt fireroasted diced tomatos)
1 quart chicken stock
12 ounces white corn tortilla chips (1 bag)
1 cup shredded monterey jack pepper cheese (I used Monteray jack) or 1 cup sharp white cheddar cheese (I used Monteray jack)
1 ripe avocado, diced
1 lime, juiced
4 scallions, chopped
sour cream (it doesn't say to use sour cream but I did add a spoonfull on top of the soup) (optional)
fresh cilantro leaves or fresh flat-leaf parsley, chopped

Preparation

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 fajita seasoning, taco seasoning, thyme, salt and pepper, to taste, onions, bell pepper and jalapeno. 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, sour cream if using and cilantro or parsley.