Rachael Ray’s Speedy Chicken Fajita Tortilla Soup: A Weeknight Wonder

I remember the first time I saw Rachael Ray whip up this Chicken Fajita Tortilla Soup on television. It was during a whirlwind of my own busy week, where dinner felt more like a frantic race against the clock than a moment of culinary pleasure. The vibrant colors, the enticing sizzle, and her infectious enthusiasm as she tossed in those tortilla chips—it was a beacon of hope. I knew instantly this was a dish designed to bring flavor, comfort, and a touch of Tex-Mex fiesta to even the most demanding evenings. It promised a hearty, satisfying meal that looked and tasted like it took hours, yet was achievable in a fraction of the time.

Recipe Overview

Here are the essential details for Rachael Ray’s Chicken Fajita Tortilla Soup:

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4
• Yield: 4 bowls
• Dietary Type: Dairy-Optional (depending on cheese choice)

Ingredients

Gather these vibrant components to bring this flavorful soup to life:

• 2 tablespoons extra virgin olive oil
• 1 1/2 to 2 pounds chicken tenders
• 1 tablespoon coriander, a palm full
• 2 tablespoons chopped fresh thyme leaves, from about 5 to 6 sprigs
• Salt and freshly ground black pepper, to taste
• 1 large onion, quartered and thinly sliced
• 1 large bell pepper, quartered and thinly sliced (any color works beautifully here!)
• 1 jalapeno, seeded and thinly sliced (adjust to your heat preference)
• 1 (28 ounce) can diced fire-roasted tomatoes
• 1 quart chicken stock
• 16 ounces white corn tortilla chips
• 1 cup shredded Monterey Jack Pepper cheese or 1 cup sharp white cheddar cheese
• 1 ripe avocado, diced
• Juice of 1 lime
• 4 scallions, chopped
• Fresh cilantro leaves or fresh flat-leaf parsley, chopped, for garnish

Equipment Needed

This recipe is designed for efficiency, requiring only a few essential kitchen tools:

• A large skillet or Dutch oven
• A sharp knife and cutting board
• Measuring spoons and cups
• Serving bowls

Instructions

Let’s get this flavor fiesta started! Follow these steps for a delicious bowl of soup:

1. Begin by heating a large skillet with extra virgin olive oil, about 2 turns of the pan, over medium-high heat.
2. Add the chicken tenders to the hot skillet. Allow them to brown for about 4 minutes.
3. Next, stir in the coriander, thyme, and season generously with salt and freshly ground black pepper, to taste.
4. Add the sliced onion, bell pepper, and jalapeno to the skillet. Season these vegetables as well with salt and black pepper, to taste.
5. Continue to cook for 8 to 10 minutes, stirring frequently, until the vegetables have softened and the chicken is cooked through.
6. Pour in the diced fire-roasted tomatoes and the chicken stock. Bring the mixture to a simmer and heat through.
7. While the soup is simmering, prepare your serving bowls. Lightly crush some of the tortilla chips and divide them among 4 bowls. You’ll want a couple of generous handfuls per bowl.
8. Sprinkle a little of the shredded Monterey Jack Pepper cheese or sharp white cheddar cheese over the crushed tortilla chips in each bowl.
9. In a small bowl, gently toss the diced avocado with the juice of the lime. This helps prevent browning and adds a bright, fresh flavor.
10. Ladle the hot soup generously over the chips and cheese in each bowl.
11. Garnish each serving with the lime-tossed avocado, chopped scallions, and a sprinkle of fresh cilantro or parsley.

Expert Tips & Tricks

As a chef, I always look for ways to elevate a dish, even a quick one. Here are a few thoughts to take this soup from good to great:

• Chicken Prep: If you’re using larger chicken breasts instead of tenders, slice them into bite-sized pieces before cooking to ensure they cook quickly and evenly.
• Flavor Boost: For an extra layer of depth, consider adding a teaspoon of chili powder or a pinch of cumin along with the coriander and thyme. A small can of drained corn could also be a welcome addition when you add the tomatoes.
• Broth Quality: Using a good quality chicken stock or homemade broth will make a noticeable difference in the final flavor.
• Tortilla Chip Texture: Don’t over-crush your tortilla chips; you want some larger pieces to provide a satisfying crunch against the soft soup. The chips will soften slightly as they sit in the hot soup, creating a delightful textural contrast.
• Spice Level: If you love heat, leave some of the seeds in the jalapeno, or add a pinch of red pepper flakes to the soup base. Conversely, if you’re sensitive to spice, omit the jalapeno entirely.

Serving & Storage Suggestions

This soup is designed to be served immediately, maximizing the crunch of the tortilla chips. However, if you find yourself with leftovers, they can be stored.

• Serving: Present the soup in attractive bowls, ensuring the garnishes are artfully arranged. The contrast of colors from the avocado, scallions, and cilantro against the rich soup is a feast for the eyes.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheating: When reheating, it’s best to heat the soup base gently on the stovetop over low heat. Add fresh tortilla chips and garnishes just before serving to maintain their texture. Avoid microwaving, as it can make the chips mushy.

Nutritional Information

Here is an estimated nutritional breakdown for Rachael Ray’s Chicken Fajita Tortilla Soup per serving:

Nutrient	Amount per Serving	% Daily Value
Calories	559 kcal
Calories from Fat	271 kcal
Total Fat	30.1 g	46%
Saturated Fat	9.2 g	45%
Cholesterol	141.3 mg	47%
Sodium	701.3 mg	29%
Total Carbohydrate	20.9 g	6%
Dietary Fiber	5.4 g	21%
Sugars	7.5 g	30%
Protein	51.3 g	102%

Nutritional values are estimates and can vary based on specific ingredients and quantities used.

Variations & Substitutions

While this recipe is fantastic as is, there’s always room for creativity in the kitchen:

• Vegetarian/Vegan Option: For a vegetarian version, substitute the chicken tenders with black beans, pinto beans, or firm tofu. For a vegan soup, omit the cheese and use vegetable stock.
• Different Proteins: While chicken tenders are quick, you could also use leftover cooked chicken, shredded rotisserie chicken, or even lean ground turkey.
• Spice Exploration: Experiment with different chili peppers. A poblano pepper can offer a milder, earthy flavor, while a serrano pepper will bring more heat than a jalapeno.
• Corn Addition: For an extra pop of sweetness and texture, add a cup of frozen corn or canned corn (drained) to the soup when you add the tomatoes and stock.

FAQs

Q: Can I make this soup ahead of time?
A: The soup base can be made ahead and stored in the refrigerator. However, it’s best to add the tortilla chips and fresh garnishes right before serving to prevent sogginess.

Q: How can I make this soup spicier?
A: To increase the heat, leave some or all of the seeds in the jalapeno pepper, or add a pinch of red pepper flakes to the skillet along with the vegetables.

Q: What kind of tortilla chips work best?
A: White corn tortilla chips are traditional and work wonderfully. Any sturdy, plain corn tortilla chip will do the trick.

Q: Can I use chicken breast instead of tenders?
A: Absolutely! If using chicken breast, slice it into bite-sized pieces before cooking so it cooks through quickly and evenly.

Q: Is there a way to make this dairy-free?
A: Yes, simply omit the cheese. The soup is still incredibly flavorful on its own, and you can always offer a dairy-free shredded cheese alternative for those who want it.

Final Thoughts

Rachael Ray’s Chicken Fajita Tortilla Soup is a testament to how accessible delicious, comforting food can be, even on the busiest weeknights. It’s a dish that brings a smile to your face with its vibrant flavors and satisfying textures. The warmth of the spiced broth, the tender chicken, the tender-crisp vegetables, all topped with creamy avocado and crunchy chips – it’s a symphony in a bowl. I encourage you to give this recipe a try. It’s the kind of meal that makes you feel like you’ve accomplished something truly special in the kitchen, and it’s perfect for sharing with family and friends. Serve it with a side of Mexican rice or a simple green salad for an even more complete meal. Happy cooking!