After the party on Sunday, we had a good amount of leftovers. My favorite way to jazz up leftovers and make something new is to make a big pot of soup/stew/chili. This one was a no-brainer, there! I diced up the chicken and some veggies, added some chicken stock and the rice, and it was delish! JJ and I have both been fighting sinus infections, so the hot and spicy soup was delish!
Southwest Chicken and Rice Tortilla Soup
2 c. diced marinated and grilled chicken breasts
2 c. southwest spiced rice
1 zucchini, cubed
1 green bell pepper, cubed
4 c. chicken stock
1 c. leftover tomato sauce or salsa (I had leftover zesy marinara from friday)
Salt and Pepper
1 tsp. cumin
Garnish:
Guacamole
Sour Cream
Cheddar Cheese
Tortilla Chips, crushed
Place all soup ingredients in a crock pot on low for 8 hours, or high for 3. Ladle into a bowl and garnish with lots of toppers!
5 comments:
yum, yum OMG YUM!
Great use of zucchini. It was so fun to read about you on TWD. I'm still trying to figure out which one of the three accomplishments is a lie. Even if you take one away, I'm totally impressed.
I'm so glad I'm not the only one feeling the soups right now!
That girl,
You're not the only one. I am the same way. I was thinking a nice chunky stew would be good right about now.
Ashlee,
Where did you get the cute holder for your trio of dips from? I love it. So simple, elegant, and functional for decorating.
It is so hot here lately, but that hasn't kept me from making soups, this being one of them. I think this one has to be my favorite. Gorgeous photo as well!
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