Appetizers / Chump Change / comfort food / Cook / Dinner / Hispanic / Lunch / Main Dishes / One Pot Meals / Side Dishes / Soups

Chicken Tortilla Soup Leftovers – Part 1 – Chicken Nachos

3-7-15 213

This week Amelia brought me a whole pot of her awesome Chicken Tortilla Soup.  It’s not even my birthday!  We ate a good bit of the soup by itself but the leftovers made great dishes in their own rite.  Assuming you actually have any leftovers, these nachos make a filling meal and are easy to put together right out of the refrigerator.

Leftover Chicken Tortilla Soup Nachos

Leftover Chicken Tortilla Soup
4 cups shredded Jack and/or cheddar cheese
One bag of tortilla chips of your choice (I fried my own today)
Diced cilantro (optional)
Diced onion (optional)
Sour cream (for garnish)
Salsa (for garnish)
Shredded, rinsed and drained lettuce (for garnish)

Preheat oven to 375 degrees.  With a colander fitted over a bowl, drain the juice from the soup, reserving the juice for later use. The juice can be refrigerated for about a week or frozen for 2-3 months.

3-7-15 197 3-7-15 198 3-7-15 201 3-7-15 203

In a baking pan with deep sides, layer chips, chunks strained from the soup, onion, cilantro and cheese and repeat layers until pan is full.  Cook for around 25 minutes or until all the cheese is melted through.  Serve with sour cream, salsa and lettuce.

Eat Well!


One thought on “Chicken Tortilla Soup Leftovers – Part 1 – Chicken Nachos

  1. Pingback: Locking it Down with CPM – Day 2 | Cook Plant Meditate

Got comments? Add them here...

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s