Fun fact about me: I am terrible at eating leftovers. No matter how much I like the food the first time, I hate eating them more than once as leftovers. So I try to find creative ways to repurpose my leftovers to trick myself into thinking they are new.
So, if you made the Creamy Tomato and Roasted Pepper Soup and have leftovers, this is how I’m altering mine today. I will be using them as a base for a Southwest soup with chicken and corn.
You will need:
- 32 oz leftover Creamy Tomato and Roasted Pepper Soup
- 16 oz chicken broth (I prefer reduced-sodium)
- 12 oz bag of frozen corn
- 1 cup diced cooked chicken (about 1 breast)
- 3 tsp cumin
- 2 tsp paprika
- 1/4 tsp cayenne pepper
This recipe’s quantities are based solely off the amount of leftover soup I had. They could easily be adjusted if you have more or less.
First, transfer your leftover tomato soup back into a large pot over medium heat. Add 16 oz of chicken broth (or 1 part broth to every 2 parts of soup) and stir. This also helps stretch your soup leftovers more, so it’s great for the budget too. While that heats through, you can dice up your precooked chicken. I frequently have leftover chicken in my fridge, but if you don’t, you could cook the chicken any way you want.
Reduce the heat to medium-low and add the diced chicken, along with a 12 ounce bag of frozen corn. You could add a drained can of black beans here too if you wanted; I just didn’t have any. Stir and let cook for a few minutes to make sure the corn is soft, then add the cumin, paprika and cayenne pepper. The cayenne pepper can be increased if you like your soup a little spicier, and lessened if you want a milder soup.
As soon as your soup is hot, it’s ready to serve. This is a simple dinner makeover that takes only minutes. You can serve this soup with tortilla or corn chips, or you could also have a salad or Texas baked potato on the side, if you felt so inspired. I seldom do. Enjoy!