Great Use for Leftover Turkey – Mexican Cheese Soup
How many people were out and about bright and early this morning for all those bargains? Yup, me too. Hopefully you found some good ones and it wasn’t as much of a mad house as they were saying last year it was on tv. Oy!
Now that Thanksgiving is over, it’s so time to think about Christmas. I’ve been fighting (not really) hubby since August that we shouldn’t put the tree up yet, especially since we were hosting Thanksgiving at our house. I have always wanted to make a turkey and last year I got my chance. So this year when mom mentioned that she’d do it so I didn’t have to I gave her weird eyes. She’s like what, do you want to do it. I said, “Well yeah.” So she said she’d do Christmas.
The one thing that comes with Christmas time and really fall in general, colder weather. What’s nice to eat during colder weather? A warm bowl of soup! And hey, this recipe, if you’re tired of eating that Turkey as turkey, would make a great way to use up some of that left over turkey. Now I didn’t make this particular batch with turkey, I used chicken, but hey a lot of times chicken and turkey are interchanged so heck go for it, why not!
My momma came across this recipe some years back at a pot luck at work I believe. Now I’m not a huge fan of Tortilla soup, and I really couldn’t tell you why, but I have a feeling I’m so stuck on this one that nothing else compares… maybe, maybe not, but either way I hope you enjoy this soup as much as I do! {easy complete recipe at bottom without pictures}
In dutch oven, melt butter, add onions and cut-up chicken breasts. Brown meat until cooked through.
Add broth,
soup,
salsa,
and seasonings. Stir and cook until bubbly.
Hubby requested that I add corn as well. I just guessed so I’m not sure how much I dumped in, about a cup or so.
Add cheese and stir until melted.
Stir in cream. (The amount can vary, depending on how thick you desire.) I generally use Fat Free Half and Half. Save on fat grams and calories, plus the cream makes it really thick, this gives more of a soup consistency and the tortillas at the end also help thicken it.
Add olives. When you’re holding a camera and a can, you get creative on how you scrape the can out 🙂
Keep warm until almost ready to serve. Slice several flour tortillas into strips and add to soup, stirring. (This may cause to thicken. Add milk to thin, if desired) I didn’t actually have flour tortillas that day so we just didn’t add any in.
And the whole time I was cooking lunch, Tbug, Dad and Hubby were playing Rummy.
Oddly they kept asking me to play… um… hello, I’m working on lunch =P
Ladle into bowls,, add a dollop of sour cream and top with more olives.
Serve with chips. Ok so we didn’t have the tortillas or more olives. I topped mine with chips but hubby went the Jalapeno route :). Whatever suits your fancy!
Mexican Cheese Soup
2 Chicken Breasts
1 can Cream of Chicken Soup
1/2 cup salsa
2 tbsp Chili Powder
8oz Cheddar Cheese
Pepper
1 can Chicken Broth
1/4 cup Butter
2 green onions (chopped)
1 cup Heavy Cream (I always use Fat Free Half and half, works just fine & doesn’t get quite as thick)
1 can Black Olives (Chopped)
1 pkg Flour Tortillas
In dutch oven, melt butter, add onions and cut-up chicken breasts. Brown meat until cooked through. Add broth, soup, salsa, and seasonings. Stir and cook until bubbly. Add cheese and stir until melted. Stir in cream. (The amount can vary, depending on how thick you desire.) Add olives. Keep warm until almost ready to serve. Slice several flour tortillas into strips and add to soup, stirring. (This may cause to thicken. Add milk to thin, if desired) Ladle into bowls,, add a dollop of sour cream and top with more olives. Serve with chips.
Serves 6.
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