Leftover Chicken Tortilla Soup

Tiny_Toodles's Note:

I always find this recipe helpful when I am trying to use leftover chicken. It has a wonderful fresh flavor and good anytime.

• Total Time: 35 mins
• Prep Time: 5 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 2 cups chopped or shredded cooked chicken
• 1 cup diced fresh tomato
• 1 garlic clove, minced
• 1 jalapeno, minced
• 1/2 small white onion, diced
• 1 tablespoon olive oil
• 4 cups chicken broth
• 1/8 teaspoon ground cumin
• salt and pepper

Directions:

1. Heat olive oil in a soup pan on medium high. Add tomatoes, onion, jalapeños and garlic. Cook for 15 minutes or until tomatoes are nice and pulpy.
2. Add chicken broth, cumin, salt and pepper and cook covered on medium low for 10 minutes.
3. Add chicken and cook covered on medium low for an additional 5 minutes and serve.
4. I always garnish this soup with fresh cilantro, a squeeze of lime juice, some diced avocado and some crunchy tortilla strips.

Reviews

[Chef #1170903]

A whole meal in a bowl. This is so easy and so tasty. This is going into the regular rotation at our house. I didn't have any jalapeno pepper, so I just used a regular yellow pepper, which still added some spice. I added some carrots to bring some extra nutrition and they fit in well with the flavors. Thanks for sharing!

[Patsy A.]

This was delicious and perfect for a 14 degree cold night. It was too cold to go to the grocery so since I did not have a jalapeno pepper I substituted 1/8 tsp. red ground cayenne pepper. I did not add any salt and only about 1/2 tsp. black pepper. Also no garnishes so I ate it with Breton whole wheat crackers. It hit the spot. DELICIOUS!!

[Chef #1108955]

YUMMY!!! I had some leftover chicken that I didnt know what to do with, so I browsed and had everything this called for. It was soo good and my kids even had seconds! This was perfect for this 20 degree temperature.