Chicken Fajita Soup
INGREDIENTS
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1 pound thin chicken cutlets, cut into thin strips
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Juice of 2 limes, divided
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1 tablespoon coriander
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1 tablespoon cumin
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Salt and freshly ground black pepper
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2 tablespoons vegetable oil
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3 large or 4 medium bell peppers, seeds removed and sliced
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1-2 large red onions, sliced
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3 large cloves garlic, grated or finely chopped
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6 sprigs of thyme, leaves removed from stems
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1 cup plus one quart chicken stock, divided
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1 can stewed tomatoes (15 ounces)
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Hot sauce, to taste
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6 flour tortillas (6-8 inches in diameter)
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2 handfuls of cilantro leaves, roughly chopped
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1 ripe avocado, diced (optional)
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1 cup shredded sharp cheddar cheese (optional)
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1/2 cup sour cream (optional)
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Serves 4
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