Leftovers Recipe – Easy Tortilla Soup
I had a lot of leftover corn and rotisserie chicken. I was trying to decide what to make for dinner one night. I ended up using the leftovers to make a really good tortilla soup.
In a big soup pot I brought chicken broth to a boil. I used pre-made chicken broth from HEB. I simmered the leftover chicken, corn, carrots, and onions until the carrots were soft, but not mushy. I kept all of it on low for a while to really soak up the flavor. During this time, you can add additional spices. I added a some lime, salt and pepper. You can add hot pepper if you like it spicy.
I served the soup with cheese, tortilla strips, and lime wedges. Our guests could then add whatever toppings they wanted.
Rachel K. Belkin, M.Ed, is a journalist and writer with over 15 years of expertise in travel, business and marketing education, health, and local Austin, Texas events.
With a Master's degree in education from Texas State University and a Business Foundations Certification from The University of Texas at Austin McCombs School of Business, Rachel's extensive background is highlighted by her published works and contributions to prestigious publications, including HuffPost, Hometalk, Matador Network, AP News, and MSN.com, as well as on her own platforms, Rachel K. Belkin, Elkin Bay, and Probe the Globe.
Beyond her accomplishments in writing, Rachel is a sought-after educator, teaching businesses effective marketing strategies and content creation techniques. Notably, she successfully built a blog from scratch in 2008, ultimately selling it for six figures in 2021.
Rachel's commitment to advocacy is exemplified by her role on the Breast Cancer Resource Center Advisory Council, particularly contributing to the success of the Young Survivor Project. Rachel is also an experienced public speaker with appearances on TV segments for Fox 7 Austin, KXAN, and CBS Austin and as a speaker at conferences and professional networking meetings for business owners and cancer survivors.