Chicken or Shrimp Fajita-Tortilla Soup

2 tablespoons extra-virgin olive oil

1½ pounds chicken tenders or 1½ pounds peeled, deveined shrimp, tails removed

1 tablespoon ground coriander, a palmful

2 tablespoons fresh thyme leaves (5 to 6 sprigs, stripped) chopped

Salt and black pepper

1 large onion, quartered and thinly sliced

1 large bell pepper, seeded, quartered and thinly sliced

1 jalapeno, seeded and thinly sliced

1 can (28 ounces) diced fire-roasted tomatoes

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

1 ripe avocado

1 lime, juiced

4 scallions, chopped

Handful of fresh cilantro or flat-leaf parsley, chopped

In a large skillet heat the olive oil over medium-high to high heat. Add chicken or shrimp, season with coriander, thyme, salt and pepper and cook for 3 to 4 minutes. If using shrimp, remove them from the pan and set aside to prevent them from overcooking.

Add the onions, bell pepper and jalapeno to the pan, season with 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. (If you removed the shrimp, return to the soup just before dishing it up to reheat briefly.)

While the 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.

To serve: Ladle the soup over the chips and cheese, and garnish each serving with avocado, scallions and cilantro or parsley. Pass extra cheese.

Serves four.

Nutrition values per serving: 640 calories, 30 g fat (8 g saturated), 43 g carbohydrates, 9 g fiber, 53 g protein, 135 mg cholesterol, 1380 mg sodium.

"Just In Time" by Rachael Ray (2007, Clarkson Potter, $19.95)