Macanaccady Tortilla Soup

Recipe from: me

Recently there was a night where Katie was assigned to make dinner, and though she had some chicken thawed, there was virtually nothing in the house to make a dinner out of. It was late and she was begging for my advice and feeling overwhelmed, so I helped her scrounge around the kitchen and pantry for inspiration. We had a few old corn tortilla shells, which gave me the inspiration for tortilla soup. So we peeked in every nook and cranny to find suitable tortilla-soup-ish ingredients. Katie was afraid this stuff was going to be a bizarre failure. See, in our house, we tend to be recipe folk. Making things up isn’t usually something we do. That’s why this felt like such a grand adventure to us. We bestowed upon our concoction the title “macanaccady” in reference to one of LM Montgomery’s stories. “Wilson has some fancy name for it, but I call it macanaccady. Anything I can’t analyze in the eating line I call macanaccady and anything wet that puzzles me I call shallamagouslem. ”

Well, our macanaccady turned out beautifully! I actually loved it. So did Katie. So did our Dad. And nobody else complained or seemed to think it was weird. And the tortilla strips were amazing things, because they stayed crunchy during the entire consumption of a bowl of soup. I definitely intend to make this stuff again.


  • 3 chicken breasts, cut into cubes
  • 1 tsp. cumin
  • 1/2 tsp. chili powder
  • 1 onion
  • 3 cloves garlic
  • enough chicken broth to fill a pot up to the desired level
  • 1 can black beans
  • 1 can Mexican-style diced tomatoes
  • 1/4 cup salsa
  • 1 tsp. oregano
  • 1 pinch red pepper flakes
  • 1 pkg. taco seasoning
  • 1-2 tsps. salt
  • freshly ground black pepper
  • 1 tsp. lime juice for soup
  • 1 tbsp. lime juice for tortilla strips
  • 1/2 stick melted butter
  • 1/4 tsp. chili powder
  • 1/2 tsp. salt
  • 1/2 pkg. corn tortillas
  • shredded cheddar cheese

(Haha, we certainly used a lot of ingredients for having “nothing in the house”)


Stirfry the chicken in the cumin and 1/2 tsp. chili powder. Set aside.

Dice the onion and saute until translucent, then crush and add the garlic. Allow to cook for one minute to get the better edge off the garlic. Move the onion mixture to a large pot and fill with desired amount of broth. Season with the salt, pepper, taco seasoning, oregano, red pepper flakes, and 1 tsp. lime juice. Add beans, tomatoes, salsa, and cooked chicken.

Meanwhile, using a clean pair of kitchen scissors, cut the tortillas in half, than cut each half into strips. Put the strips in a large bowl and pour the melted butter on top. Season with salt, chili powder, and lime juice. Toss to coat. Spread out thinly on two cookie sheets. Bake at 375 degrees for intervals of ten minutes, rotating the pans each time and stirring the strips. Shorten the intervals to five minutes toward the end, and cook until just slightly golden brown and crispy.

Bring the soup to a boil, then reduce to a simmer and allow the flavors to stew for as long as you have the patience. Serve by itself or over brown rice if desired. Top with cheese and tortilla strips.


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