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.
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.