When I was faced with a large amount of leftover Southwest Chicken a couple months ago, I tried an experiment to transform the delicious chicken goodness into some version of a tortilla soup. After doing a bit of Googling to see what a typical tortilla soup recipe looked like, I devised my own concoction. Oddly, all the ingredients that already go into the Southwest Chicken recipe were all the same ingredients that needed to go into the soup. So the soup ended up being just an amplified version of the chicken dish - just adding extra of all the same ingredients already in the Southwest Chicken, with a few other goodies to make it into soup.
Southwest Chicken Tortilla Soup
About 2-3 cups of leftover Southwest Chicken (see recipe here)
About 1 cup black beans (either canned -drained/rinsed - or cooked from dry)
About 1 cup corn (I used frozen, but canned is fine - drain it first)
About 1 cup diced tomatoes or salsa
About 32oz chicken broth
1 small can (3oz, I think?) diced green chilies
1 bottle enchilada sauce (optional)
1 tablespoon garlic (I always have a jar of pre-minced in the fridge)
Seasonings -- cumin, chili powder, oregano, salt, pepper -- or whatever you want
For toppings (optional):
crispy low-carb tortilla strips (see directions below)
shredded cheddar cheese
sour cream or greek yogurt
Mix all soup ingredients together in a stockpot and let simmer until the flavors marry.
To make crispy tortilla strips for topping, simply sliced low-carb tortillas into long strips and bake in the oven for 10-15 minutes on 400 degrees. You can cook them dry or spritz them with canola oil, if you prefer. As soon as they come out of the oven, season with salt or chili powder.