Leftover Chicken Tortilla Soup Casserole |
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Prep Time: 5 Minutes Cook Time: 35 Minutes |
Ready In: 40 Minutes Servings: 4 |
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With all the tortilla soup recipes here on 'Zaar, there must be SOME leftovers. So here's what you do with the leftover soup. No more LEFTOVERS-they're planned overs. Use the soup as the base for this tasty Mexican casserole. Ingredients:
3 -5 cups leftover tortilla soup |
2 -3 cups coarsely crushed tortilla chips |
1/2 cup salsa (optional) |
1 cup sour cream |
1/2 cup sliced black olives |
1 cup grated cheddar cheese |
Directions:
1. Preheat oven to 350.
2. Pour leftover soup into a large casserole pan.
3. Dump tortilla chips into the soup, mix well.
4. Add salsa to soup & chips if the soup isn't very soupy; mix well.
5. Slather sour cream over the top.
6. Sprinkle on the olives.
7. Sprinkle the cheese over the olives.
8. Bake for 30-35 minutes, until cheese is bubbly and casserole is heated through.
9. OTHER OPTIONS: add some chopped green chilis, cumin, red peppers.
10. NOTE: My chicken tortilla soup has corn kernels in it - if your recipe doesn't, try adding some; it really makes a difference.
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