Instructions

Season the chicken with salt and pepper and set aside.

Heat the olive oil in a medium stockpot or Dutch oven over medium-high heat. Add the onion and bell pepper and cook, stirring, 2 to 3 minutes, or until the vegetables are softened.

Add the garlic and jalapeÒo and sautÈ for 1 minute, stirring constantly.

Add the chicken and cook, stirring occasionally, for about 2 minutes. The chicken will brown slightly.

Stir in the chicken broth, cumin, coriander, and lime juice.

Bring the soup to a boil, and reduce the heat to medium-low. Allow the soup to simmer for 5 minutes.

Stir in the cilantro and tomatoes and simmer an additional 5 minutes.

Place about 1/2 cup crushed tortilla chips in each serving bowl. Ladle the hot soup over the tortillas and garnish with a little extra cilantro, diced avocado, sour cream, and grated cheese, as you prefer.

Yield: 7 3/4 cups