Chicken Fajita Tortilla Soup

I made this last night and it was the best soup!!!! Thought you guys might like the recipe!!! I don't use the tortilla's but my daughter did.... 2 tablespoons extra-virgin olive oil 2 packages chicken tenders, 1 1/2 to 2 pounds (I used 2lbs of ground chicken instead) 1 packet of fajita seasoning and 1 taco seasoning 2 tablespoons chopped fresh thyme leaves, 5 to 6 sprigs Salt and freshly ground black pepper 1 large onion, quartered and thinly sliced 1 large bell pepper, quartered and thinly sliced 1 jalapeno, seeded and thinly sliced (I did NOT seed my jalapeno) I like it Spicy!!! 1 (28-ounce) can fire roasted diced tomatoes (I used two 14.5oz cans of Hunt fireroasted diced tomatos) 1 quart chicken stock 1 bag white corn tortilla chips 1 cup shredded pepper Jack or sharp white Cheddar ( I used Monteray jack) 1 ripe avocado, diced 1 lime, juiced 4 scallions, chopped (it doesn't say to use sour cream but I did add a spoonfull on top of the soup) Handful fresh cilantro leaves or fresh flat-leaf parsley, chopped Heat a large skillet with extra-virgin olive oil, 2 turns of the pan, over medium-high heat. Add chicken, begin to brown 4 minutes, add coriander, thyme, salt and pepper, to taste, onions, bell pepper and jalapeno, season with salt and pepper, to taste. Cook 8 to 10 minutes, stirring frequently. Add tomatoes and stock, heat through. While the soup is working, lightly crush some tortilla chips and divide among 4 bowls. You need a couple of handfuls per bowl. Top the chips with a little cheese. Toss the avocado with lime juice. Top the chips with ladles of soup. Garnish soup with avocado, scallions and cilantro or parsley.