Aaron and Lindsay’s Chicken Tortilla Soup Extravaganza
 
 
A little spicy and a lot delicious!
Author:
Recipe type: Main Dishes, Soup
Cuisine: Mexican
Ingredients
  • FOR THE SOUP:
  • 1 yellow onion, finely chopped (I usually just use half of an onion)
  • 1-2 tablespoons olive oil
  • 4 cloves garlic, minced (or pushed through a garlic press)
  • 2 green onions, chopped
  • A few shakes of cayenne pepper
  • ½ - 1 tablespoon chili powder (depending on your spice level desires)
  • 1 teaspoon or so of ground cumin
  • 8 cups chicken broth
  • 2-3 tomatoes or 1 pint cherry tomatoes, chopped
  • Half of a bag of frozen corn
  • 1 large chicken breast
  • 1 can black beans, drained & rinsed
  • 2-3 limes
  • 2 large handfuls cilantro, chopped
  • FOR TORTILLA STRIPS:
  • 4-5 corn tortillas, cut into strips
  • A few swigs of canola/vegetable oil or cooking spray
  • TOPPINGS:
  • Diced avocado
  • Shredded cheddar or jack cheese
  • Sour cream
  • Lime slices
  • Chopped cilantro
  • Tortilla strips or tortilla chips broken up
Instructions
  1. TO MAKE THE SOUP:
  2. In a large pot, heat olive oil over medium heat for a few minutes. Add chopped onion and cook until onions soften and become translucent, 3-5 minutes or so.
  3. Add garlic, green onions, cayenne pepper, chili powder and cumin. Sauté until fragrant, 1-2 minutes.
  4. Add chicken broth and bring to a boil. Once boiling, lower heat to medium low (or the lowest heat that maintains a simmer). Add tomatoes, corn and black beans and simmer for 5-10 minutes.
  5. The very best way to prepare the chicken is to sprinkle the raw chicken breast with some cayenne pepper, chili powder, garlic powder, salt and pepper and then grill the chicken. However, you can cook the chicken whatever way works for you. Once chicken is cooked, chop or shred the chicken. If you cooked the chicken another way besides seasoning and then grilling, go ahead and sprinkle those same spices over the cooked chicken to add a bit of flavor.
  6. Add the prepared chicken, juice from one of the limes and one handful of the chopped cilantro to the soup. Heat through for a few minutes and then serve!
  7. TO MAKE TORTILLA STRIPS (OPTIONAL):
  8. Heat canola or vegetable oil in a large fry pan over medium-high heat. Alternatively you can spry the pan with cooking spray. Add tortilla strips to pan and cook until crisp, turning strips every few minutes. Once browned and crisp remove from heat and sprinkle with salt.
  9. THE FINAL PRODUCT:
  10. Serve soup garnished with avocado, cheese, sour cream, fresh lime and cilantro, and tortilla strips.
Recipe by This Week for Dinner at https://thisweekfordinner.com/aaron-and-lindsay%e2%80%99s-chicken-tortilla-soup-extravaganza/