Remember how I told you that I use the leftover salsa chicken to make tortilla soup? Well, that is going to be today's lunch, so I thought I'd share the recipe. My sister-in-law, Shannon, gave me this recipe several years ago. If you're not using the leftover salsa chicken, just boil a couple of chicken breasts, shred them, and add a can of rotel tomatoes to the recipe.
Ingredients: shredded salsa chicken (it is what is in the black pot in the picture) 2 cans tomato soup 2 cans chicken broth 2 tablespoons cumin 1 teaspoon chili powder 1 teaspoon onion powder 1 teaspoon garlic powder
Toppings: tortilla chips shredded cheese cilantro sour cream diced avocado diced tomato *Use whichever ones you want. . .make it to your liking!
Directions: In a pot or crockpot, add all of your ingredients (not toppings!). Cook on medium-high heat until boiling. Turn down and allow to simmer until you're ready to serve. Serve with your choice of toppings.
Living in small town Oklahoma, I am married to the sweetest man you will ever meet. We have five young children, so I would now consider myself a professional juggler. I'm a wannabe crafter, cook, baker, and gardener. Some might call me crunchy. I'm okay with it.