Fall is here, and soups are perfect for this cooler weather! This is one of my favorites because it’s a little more satisfying than most soups, with chunks of chicken and as much cheese as you want!

Here’s what you’ll need:

• 2 lbs chicken tenderloins
• 1/2 onion, chopped
• 1 red bell pepper, chopped
• 1 jalapeno pepper, seeds removed and diced
• 1 can fire-roasted diced tomatoes
• 1 bag tortilla chips, crushed
• 1 packet taco seasoning (I used the “chicken taco seasoning”)
• 1 block Monterey Jack cheese, grated
• 1 quart chicken stock
• sour cream and chopped green onion for topping

Start by heating about 2 tbs oil or butter in a large pot or dutch oven. While that is heating up, cut the chicken into bite-size chunks and toss in a bowl with the taco seasoning. When the pot is hot enough, add the seasoned chicken to the pot and cook completely.

While the chicken is cooking, chop up the onion and peppers.

After the chicken is cooked through, add the onion and peppers to the pot and cook about 5 minutes, until they have begun to soften. Next add the canned tomatoes and chicken stock. Simmer, uncovered, about 10 more minutes.

Now it’s time to serve it up! Start by layering the crushed tortilla chips in soup bowls, then add the soup, some grated cheese, and top with whatever you’d like – I used sour cream and green onions. You could also use some sliced avocado.

That’s it! Now all you need is a spoon!

Although this is technically a soup, it is much more satisfying than most. The layers of chips, chicken and cheese give it so many different textures and flavors, and it is sure to warm you up on these cooler nights. And maybe most important, it’s easy to make!

Thanks y’all!

– Nikki