Remember Lindsay? I think it’s about time I start sharing some of her recipes with you!
Today it’s Aaron and Lindsay’s Chicken Tortilla Soup Extravaganza! I’m going to start adding the word “Extravaganza” to the end of all my recipes. It’s just so festive! (Aaron is Lindsay’s husband, by the way…who is one of the maybe five male commenters on this site. Thanks, Aaron!)
Lindsay actually fries up her own tortilla strips for the soup. She is WAY more gourmet than I am.
Lindsay has the most beautiful spices. She puts them all in matching containers. And how cute is her bowl of salt? I always feel like I’m in the audience of a cooking show at her house.
I no longer live next door to Lindsay. I so miss our afternoons of her cooking and me photographing. Those were the days…
And now, for the recipe!
Aaron and Lindsay’s Chicken Tortilla Soup Extravaganza
- 1 onion, finely chopped
- olive oil
- 2 green onions, chopped
- 4 cloves garlic, minced
- 8 cups chicken broth
- 2-3 tomatoes, chopped
- ½ bag frozen corn
- 1 large chicken breast
- 1 can black beans, drained & rinsed
- 1 lime (one extra for garnish)
- 1 handful cilantro, chopped
- 4-5 corn tortillas, cut into strips
- 1 avocado, diced
- cayenne pepper
- chili powder
- salt and pepper
- cheddar or jack cheese, shredded
- sour cream
Sautee onion in olive oil until soft, then add garlic, green onions, cayenne, chili powder, and cumin. Sautee until fragrant (a minute or two). Add chicken broth. Bring to a boil, then lower heat to a simmer. Add tomatoes, corn, black beans.
Grill up chicken spiced with cayenne, chili powder, garlic powder, salt, and pepper. (You can also pan-fry it, but it won’t add the smokiness that the bbq does). Cut up or shred chicken and add it to the soup. Try the soup and add more seasonings according to taste, if needed. Add lime juice and cilantro.
In large fry pan over medium-high heat, crisp up tortilla strips. Add salt. You may do this with oil or cooking spray. (For a shortcut, use tortilla chips instead).
Serve soup garnished with avocado, cheese, sour cream, tortilla strips, fresh cilantro, and a lime wedge.