Saturday, September 18, 2010

Leftover Redo: Chicken with Four Pepper Sauce = Southwest Chicken and Rice Soup

Don't you just love a good meal?  And doesn't it taste so much better when you have stretched one meal into two and saved money?  LOVE it!

I had some leftover white rice and Chicken with Four Pepper Sauce that I made the other day.  I could have froze the meal and pulled it out for another day, but I decided I wanted to use it instead.  My oldest daughter is a HUGE soup lover so I thought it would be a nice treat for her, so I made my leftovers into a soup.  It is still in the upper 90's here in Central Texas...not exactly soup weather, but I love my baby.

I am not sure how much chicken and sauce I had leftover, so my recipe isn't exact.  You could use it as guideline and make yours to your family's liking and with ingredients you already have.  You could easily add corn or black beans...whatever you have.  Or instead of the diced tomatoes maybe some salsa instead.  This is one of those recipes that you really can't mess up.  Enjoy!

Southwest Chicken and Rice Soup

Leftover Chicken with Four Pepper Sauce
Leftover white rice
1 can diced tomatoes
1 cup water (add as much or as little as you like for your liking)
2 tsp chicken base
1 tbsp taco seasoning
1 tsp cayenne pepper

Add all ingredients back into the crock pot.  Cook on low for 2 - 4.  Serve with a dallop of sour cream and some shredded cheddar cheese.

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