Recipe: Side Dishes part deux

If you've been following along with my ramblings, you now have some leftover crock-pot chicken, homemade chicken broth, Spanish rice and some Latin style black beans. Sounds like the makings of a delicious soup to me!!

Cheesy Chicken Enchilada Soup

Ingredients:

1 qt (4 c) chicken broth... homemade if you've been playing along

1 chicken breast (you can use leftover chicken from making the broth or a raw boneless, skinless breast)

1/2 c leftover black beans, from yesterday's dinner

1/2 c leftover rice, also from yesterday's dinner

1/2 cup shredded cheese blend (I used the Stella 3 cheese blend from Sam's)

2 corn tortillas, torn into small pieces

Optional toppings:

Sour cream

Cheddar Cheese

Cilantro

hot sauce (Tapatio is my favorite)

Directions

Heat broth in saucepan over medium heat. 

**If using raw chicken breast, add whole breast to broth. Bring to boil. Cover and reduce to simmer for about 30 minutes. Remove cooked chicken breast and shred with 2 forks. Return shredded, cooked chicken to stock.

**If using leftover chicken from making stock, just shred cooked leftover chicken (equaling about 1-2 cups) and add back into simmering broth.

Add torn up corn tortillas. Cook and stir for another 30 minutes. (tortillas will dissolve and thicken broth)

Add in your leftover beans and rice

Stir until heated through

Remove from heat and stir in shredded cheese until combined

Portion out into 2-4 servings

Top with sour cream, cheese, cilantro, and hot sauce per your preference

Hearty and simple!!