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  1. Friday, April 3

    Aaron and Lindsay’s Chicken Tortilla Soup Extravaganza

    Remember Lindsay?  I think it’s about time I start sharing some of her recipes with you!

    chicken tortilla soup |

    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
    A little spicy and a lot delicious!
    Recipe type: Main Dishes, Soup
    Cuisine: Mexican
    • 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
    • cumin
    • salt and pepper
    • cheddar or jack cheese, shredded
    • sour cream
    1. 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.
    2. 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.
    3. 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).
    4. Serve soup garnished with avocado, cheese, sour cream, tortilla strips, fresh cilantro, and a lime wedge.


  2. Wednesday, January 31

    Kitchen Sink Quesadillas

    Click here to see a dedicated blog post about this recipe, with adaptations and notes on the recipe provided.

    Kitchen Sink Quesadillas
    From: Real Simple magazine These are really good, and you can cook all your quesadillas at once, which is nice
    Recipe type: Main Dish
    Cuisine: Mexican
    Serves: 4
    • 1 15.5-ounce can black beans, drained
    • 1 11-ounce can corn kernels, drained
    • ¾ cup salsa, drained
    • 1 8-count package large flour tortillas
    • 1½ cups (6 ounces) shredded Cheddar or Monterey Jack
    • 1 small red onion, thinly sliced
    • ⅓ cup fresh cilantro leaves
    • ½ teaspoon kosher salt
    • ¼ teaspoon black pepper
    • Juice of 1 to 2 limes
    • 2 tablespoons extra-virgin olive oil
    • 1 head romaine lettuce, sliced 1 inch thick
    1. Heat oven to 400° F. In a medium bowl, combine the beans, corn, and salsa.
    2. Place 4 tortillas on a parchment- or foil-lined baking sheet. Sprinkle with half the cheese. Using a slotted spoon, transfer the black bean mixture on top of the cheese. Sprinkle with the remaining cheese and sandwich with the remaining tortillas. Bake until the cheese has melted, 5 to 7 minutes. Meanwhile, in a large bowl, combine the onion, cilantro, salt, pepper, lime juice, and oil. Add the lettuce and toss.
    3. Transfer the quesadillas to a cutting board. Cut each into 6 wedges. Serve with the salad.


  3. Creamy Chicken Enchiladas

    Creamy Chicken Enchiladas
    These are delectable!
    Recipe type: Main Dish, Chicken
    Cuisine: Mexican
    • 2 cups chicken, cooked & shredded
    • 2 tablespoon olive oil
    • 1 clove garlic crushed
    • 8 oz tomato sauce
    • ¼ teaspoon salt
    • 3 cup heavy cream
    • 5 bouillon cubes – chicken
    • ⅓ cup olive oil
    • 12-18 tortillas (I usually end up making 8 enchiladas in a 9×13 dish – I believe the medium sized tortillas, about 8-9”³ in diameter)
    • 1½ cups monterey jack grated cheese
    • 1 large onion
    • ¼ teaspoon sugar
    1. Sautee onion in 2 T oil until translucent. Stir in garlic, tomato sauce, salt, sugar and chicken. Cover and simmer 5 mins. In a large saucepan heat cream. Dissolve bouillon in cream – don’t heat too hot. Set aside. In a small skillet heat ~1/3 C of oil and dip each tortilla in oil turning once for a few seconds to soften – drain on paper towl. Dip tortilla in cream mixture – place on flat surface – put 3 T chicken mixture and roll up. Place rolled tortilla seam side down in 9X13 baking dish. Pour any remaining sauce over enchiladas. Cover with grated cheese. Bake 350 25-30 mins.

    creamy chicken enchiladas web