Did you save your broth from last night’s pork roast? Time to put it to good use! This recipe is fast and versatile – it never comes out quite the same way, since I add or delete ingredients based on what I have on hand. It always turns out fantastic though. Here’s how I made it tonight…
- 1 tbsp. olive oil
- Onion, diced (use however much you like)
- 1 lb. chicken breasts (or less), cut into bite-size pieces
- ½ tsp. chili powder
- ½ tsp. cumin
- Pork broth
- 2 cups chicken broth or stock
- 1 cup or small jar salsa
- 1 can corn
- 1 can diced tomatoes
- Baked tortilla chips
- Sour cream (optional)
- Cheddar cheese (optional)
- Start heating a large pot over medium heat and add the olive oil. Once the oil is hot, add the onions and cook until they soften.
- Add the chicken, and cook until nearly done. Sprinkle with the cumin and chili powder and stir to blend. You can adjust the amount of spice you add to your preference.
- When the chicken is nearly cooked through, add the saved broth from the pork roast and two cups or canned or homemade chicken broth.
- Stir in the salsa, corn and tomatoes. Kidney or black beans are also delicious in this soup and can be added at this point. I didn’t have any on hand tonight.
- Bring the soup to a boil, then turn down the heat and let it simmer for about 20 minutes.
- Ladle the soup into a bowl then top with a handful of crushed tortilla chips, a spoonful of sour cream and a sprinkle of shredded cheddar. Dig in!
This soup makes awesome leftovers, by the way. Sorry that I couldn’t get a picture; it tasted delicious, but it doesn’t photograph well! I also need to find a way to un-yellowify all my pictures. That drives me nuts!