Wednesday, August 6, 2008

Chicken and Rice Tortilla Soup


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:

Tricia said...

yum, yum OMG YUM!

Prudy said...

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.

That Girl said...

I'm so glad I'm not the only one feeling the soups right now!

Kelly said...

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.

Bridgett said...

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!