Chicken Fajita-Tortilla Soup

1 quart (4 cups) chicken stock

1 bag white corn tortilla chips

1 cup shredded pepper jack or sharp white cheddar cheese, plus more to pass at the table

1 ripe avocado

Juice of 1 lime

4 scallions, chopped (Also known as green onions)

A handful of fresh Cilantro or flat-leaf parsley, chopped

1. In a large skillet heat the EVOO over medium-high heat.  Add chicken,  season with the coriander, thyme, salt, and pepper, and cook for 3 to 4 minutes.  Add the onions, bell pepper, and jalapeno to the pan, season with more salt and pepper, and cook for 6 to 7 minutes, stirring frequently.  The veggies should be charred at the edges but still a bit crispy.  Add the tomatoes and stock and heat through.
2. While soup is working, lightly crush some tortilla chips and divide among 4 bowls; you’ll need a couple of handfuls per bowl.  Top the chips with ¼ cup of the cheese per serving.  Peel and dice the avocado and toss it with the lime juice. 
3. To serve, ladle the soup over the chips and cheese, and garnish each serving with avocado, scallions, and cilantro or parsley. Pass some extra cheese for those who want it.