Recycled Chicken Tortilla Soup

I know. It doesn’t sound awesome, but trust me … it’s awesome.

Ever made some super delicious tacos before? Like … maybe Café Rio tacos? And you have some leftovers, but not enough for a whole ‘nother meal? Well … try this:

Leftover rice

Leftover taco meat (chicken, pork, beef – WHATEVER you have!)

1 can black beans

1 can enchilada sauce

2 cans green chilies

1 can cream of chicken soup

1 can olives

chicken bouillon

4 cups water

 

Directions:

In a stock pot, combine water and bouillon until dissolved. Stir in cream of chicken soup. Add the enchilada sauce. Drain the black beans and add to the pot. Add the green chilies and olives. Cook until well heated. Then add the leftover rice and taco meat. Cook just a couple minutes longer, until everything is heated throughout. Serve with tortilla chips.

Boom … a whole ‘nother meal!

Recycled Chicken Tortilla Soup … what you serve the night after you serve tacos! HAHA!