Sometimes soup soothes more than a growling tummy. I like using up my leftovers by making a light and tasty tortilla topped soup.
Saute leftover chopped chicken and a few tablespoons of crumbled sausage in olive oil with your favorite seasonings. (I used cayenne, cumin, dried basil, salt, pepper, chopped onion & garlic).
Add in a can or two of beans (I used black beans).
Add in a can of sweet corn or frozen.
Add in a can of diced fire roasted tomatoes.
Add in a couple cans or 1/2 a carton of chicken broth.
Bring to a boil and then back down to a simmer for 20-30 minutes.
I also had some leftover asparagus ends (frozen) that I boiled in broth and blended with spices to create a thick veggie puree to throw in at the same time as the broth. This gives the soup a distinct depth of flavor and a little more thickness.
Garnish with some tortilla chips, cheese, cilantro, sour cream or avocado for a decadent finish.
Grab your leftovers and see what you can throw together…you might be happily surprised!