Wednesday, June 17, 2009

Presto Chango Mexican Chicken Soup

Don't feel like just your run o' the mill chickie soup that you've got in the freezer for dinner tonight? Got a few extra things to get rid of in your pantry and fridge? Poof! Ya got Mexican Chicken Soup.
I had half a batch of Ina Garden's Chicken Soup (that I made with leftover brown rice instead of noodles) in our freezer, a can of Mexican diced tomatoes, a zucchini that I shredded, and the tail end of a bag of frozen corn (probably ~1/2 cup)...

tossed it all together and simmered for a bit, then served topped with crumbled baked tortilla chips and a bit of shredded cheddar. Nice for a presto chango dinner. :-)

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