The recipe is pretty forgiving, so use your own judgement and tastes to make it work for you. Here's what I did:
- used fresh ear of corn instead of frozen
- left out beans and avocado, just because. Both would be delicious in the soup, I'm sure
- used chicken thighs instead of breasts and sauteed in cast iron skillet instead of grilling
- made my own corn tortillas from instant corn masa flour (very easy and so much better than pre-made corn tortillas)
- added a dash of ground chipotle chili pepper because I love the smoky flavor
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
Saute onion in olive oil until soft, then add garlic, green onions, cayenne, chili powder, and cumin. Saute 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, cilantro, and avocado.
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 cheese, sour cream, tortilla strips, fresh cilantro, and a lime wedge.