Tomato Tortilla Soup with Chicken and Avocado

Ingredients:

• 2 packs (0.7-0.9 kg) of chicken fillet
• 1 can (800 g) of sun-dried tomatoes, diced
• 2 tablespoons extra-virgin olive oil
• 1 heaped tbsp coriander
• 2 tbsp (5-6 sprigs) chopped fresh thyme leaves
• Salt and freshly ground black pepper
• 1 large onion, quartered and finely chopped
• 1 bell pepper, quartered and thinly sliced
• 1 thinly sliced ​​jalapeño pepper, seeded
• 1 liter of chicken broth
• 1 pack. white corn chips
• 1 cup coarsely grated pepper jack cheese or sharp white cheddar
• 1 ripe avocado, diced
• Juice of one lime
• 4 chopped green onions
• A handful of chopped fresh cilantro or parsley leaves

Preparation:

1. Heat olive oil in a large heavy-bottomed saucepan over medium-high heat, using twice as much oil as needed to completely coat the bottom. Add the chicken and cook for 4 minutes. Add the cilantro, thyme, salt and pepper to taste, then add the onion, bell pepper, and jalapeño, and season with salt and pepper to taste. Cook for 8-10 minutes, stirring frequently. Add the tomatoes and broth and heat through.
   
   While the soup is cooking, break up some corn chips and divide them into 4 deep bowls. You'll need a couple of handfuls for each. Sprinkle the chips with a little cheese. Toss the avocado with lime juice. Pour the soup over the chips. Serve the soup with avocado, green onions, cilantro, or parsley.