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
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!