After just making and posting the recipe for my Chicken and Black Bean Tortilla Soup recently … we had a substantial amount leftover. We enjoyed it the next day with all of the wonderfully delicious toppings. Today, it was quite thick due to the rice in the soup absorbing a lot of the liquid, so we turned it into a form of nachos using corn chips as the base. It was fabulous … maybe even better than two days before when we had it in just-made in soup form. I just wanted to share this for anyone who decides to make the soup … leftovers used this way make a wonderful meal, too!
Begin by putting down a base of corn chips on a plate. Heat up some of the soup in the microwave. Pour over the corn chips.
See how thick the soup becomes after refrigerating it!
Then, add toppings to your liking! We used shredded cheese, cilantro, sliced green onions, chopped tomatoes and sour cream. And, we always serve anything that has a Mexican flare with a lime wedge. Enjoy! It’s worth making extra of the soup so you can enjoy this with the leftovers!