Tonight's dinner was chicken tortilla soup. I had originally planned on this for dinner, but wanted to use a recipe that I have had for years. Sadly, I couldn't find the recipe. So, I had to make it up on the fly.
Yesterday, I made chicken tacos in the crock pot. I've mentioned this recipe before. If you want to see it, you can find it here. It makes quite a bit, so we had some leftovers. I decided it would be good if I could use this up, which is why I had wanted to make chicken tortilla soup. It was a super fast recipe, plus it tasted good (SCORE!)
First I took chicken stock and put it in a pot. Then I took the leftover chicken taco meat and put that in. Next I put in a can of tomatoes. Then I added a bit of mashed butternut or acorn squash (this idea was given to me by my friend Jessica - genius!). I don't remember which one I used because I didn't label the bag that I put this in. Then I added some taco seasoning, you know, the stuff from the packet, and finally I added a can of kidney beans. That was it! Oh! I forgot...I baked some corn tortilla strips in the oven to put on top of the soup. NOW, that was it!
This is what it looked like:
It was so good, Angel decided to eat the tomatoes out of the soup! This, my friends, is a MONUMENTAL OCCASION!!!! He NEVER eats tomatoes. Ever. So, of course, I had to take a picture of this rare moment.
This is Turkey showing us his 'magic' mouth. "You see Mommy. I put food in and it disappears!"
Here's the recipe written out for ya!
Chicken Tortilla Soup
5 cups chicken stock
1.5 - 2 cups chicken taco meat
1 cup mashed roasted butternut or acorn squash
1 can (15 oz) diced tomatoes
1 can (15 oz) kidney beans drained and rinsed
juice of 1.5 limes or to taste
1/4 cup or 1 packet of taco seasoning
tortilla strips for topping
Combine all ingredients, except tortilla strips and let simmer for about 20-30 minutes...or until heated through. Top with tortilla strips and serve. It fed our family of 4 with another 2-4 bowls leftover.