What do you do when you have about 6 cups of shredded chicken left over in your fridge? Oh I know Chicken Tortilla soup! You may be wondering why I have so much shredded chicken in my fridge when I only have a family of 4, the answer is we just celebrated our kid’s birthdays with a huge party this weekend. We had a wonderful day of the dead themed party (I will post ASAP) with tons of sweets and amazing walking tacos! (Check this out if you don’t know what a walking taco is yet, they are awesome!)
My kids are FINALLY starting to like soups, which is the best news ever. Once the air starts to get colder and I smell fall and winter coming I dream of soups. I start imagining ways to throw ingredients into my dutch oven or crockpot and have a delicious soup ready for dinner and picture my whole family loving them as much as I do. This was not always the case, and still isn’t unless I think of something that they already like to eat and make it in soup form. What kids don’t like tacos, nachos, enchiladas, or some other form of cheesy and delicious Mexican food? I haven’t met one yet and I definitely didn’t give birth to kids that didn’t like some form of that delicious comforting type of food.
Let’s talk about this yummy soup and how you can make it for your Mexican food loving family. It’s a lighter way to warm your bellies and give into those cravings for tacos that I know all of us have!
I used the leftover chicken, corn and crushed tortilla chips I had in the fridge from the party and added some veggies I always have on hand as well as some chicken stock I had in the freezer. (I will post how I cooked my chicken for a crowd or for leftovers as well as how to make the stock in your crockpot soon.) This simple recipe tastes a lot more decadent and delicious then the simple list of ingredients will let on.
And anything that can clean out the fridge while the kids clean their plate I think is a win win for dinner!
Chicken Tortilla Soup
A great way to use up leftovers that your family will love.
-4 cups shredded chicken
-1 cup corn
-2 Tbsp olive oil
-1 cup chopped tomatoes
-2 chopped carrots
-3 stalks of celery chopped
-1/2 red onion minced
-2 cloves of garlic chopped
-2 cups crushed tortilla chips (any variety on hand I used whole wheat- slightly crushed with hands before placing in the measuring cup)
-4 cups chicken stock
-2 tsp cayenne
-2 tsp dried oregano
-1 Tbsp cumin
-salt and pepper to taste
Add olive oil to pot, then place in minced onion and garlic and a pinch of salt, stir and cook until they are soft (approx 2 mins). Time to include your other veggies (carrots, celery, tomatoes) as well as your tortillas chips you have slightly crushed as well as your spices. Stir and allow to cook for 10 mins. Pour in your stock (or dump and allow to defrost if you aren’t prepared like me) and cook for about 10 more minutes. Place all the contents of the pot into a blender or use immersion blender if you have one strong enough to mix the ingredients in the pot. Once blended add back into the pot and add your chicken and corn. Allow to warm through for 5-10 minutes before placing the soup into bowls. Once serves top any way you like. We added some shredded cheese, sour cream and avocado as well as a little more cayenne to customize how our family members like it. You could also add a squeeze of lime or cilantro to the soup for a finished presentation.
Let me know if you try this one at home and tell me how your family likes it! I’d love to hear from you.