Littlun Katie's Leftover Chicken Tortilla soup

What You’ll Need
3-4 6 Inch corn tortillas (cut into strips (about ½ inch wide)
6 Cups Chicken broth (I prefer low sodium)
2 Tbsp vegetable oil
1 Cup your favorite salsa (spicy or mild it’s up to you)
2 Cups Cooked chicken “your leftovers”(cut into cubes)
1 Large zucchini (peeled and chopped into small cubes)
1 Can 9 15 oz) black beans (drained)
½ Cup mild cheddar cheese (grated)
¼ Cup fresh cilantro (leaves only)
1 Lime (cut into wedges)
¼ Cup Sour Cream
Large skillet
Large saucepan or soup pot
Slotted spoon
Paper towel lined plated
Before You Start:  Heat vegetable oil in skillet on medium heat. Carefully place tortilla strips into oil and fry for about a minute (until crisp). Remove from oil using a slotted spoon and place on paper towel lined plate.
Let’s Make It!  Combine broth, salsa and beans and cook over medium high heat until boiling. Stir in zucchini and reduce heat and cook for about 5-6 minutes, Stir in chicken and cook for about 3-5 minutes ( until chicken is heated through). Serve with, tortilla strips, grated cheese, cilantro and sour cream for topping
Serves 4-6
Littlun Katie's Tid Bits*Try using leftover turkey in this recipe
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