If there was ever a food that lends itself to leftovers, it is chicken. From casseroles to salads to enchiladas to pizza to sandwiches, the list goes on and on and on.
Once every week or two, we roast a regular or smoked chicken, which we get from the Hutterites of the Forest River Colony, in a Dutch oven. This past Sunday, we feasted on a smoked one and as usual had a pile of leftovers.
Coincidentally, Therese had recently picked up a chicken tortilla soup recipe, which was free for the taking at a local bank, that caught my eye. It looked relatively easy, so I decided to give it a try, using just the two large breasts from our smoked chicken that had been untouched. We weren’t disappointed.
Of course, we still have a lot of dark meat left. Anyone for a sandwich?
Chicken Tortilla Soup
4 to 5 chicken breasts
1 23.2-ounce can cream of chicken soup
1 8-ounce can Fiesta Nacho Cheese soup
1 8-ounce can chicken broth
1 8-ounce can red enchilada sauce
1 to 2 4½-ounce cans chopped/diced green chiles
Cook and shred chicken breasts. Place all liquid ingredients in a large pot, stirring often until well-blended and warm. Add cooked chicken. Cook on medium/low heat for 10 to 15 minutes. Serve in bowls topped with cheese and tortilla chips.
Note: This can be prepared in a slow cooker.