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No matter how I plan it, I always have leftover chicken soup (all the “stuff” is gone) and pieces of chicken. I have tried numerous ways of disguising the chicken (chicken salad, chicken pot pie, putting the chicken on the grill, etc.), but I’ve found that the best method is to make a new soup with the chicken and soup. This tortilla soup is unique, delicious, and fun to eat.
1 onion, chopped
2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic
1 tablespoon Bartenura Olive Oil
4 pieces of leftover chicken, cut into little pieces (you can also use turkey or meat)
1 quart/liter leftover chicken soup
1 jar salsa (mild or spicy)
1 cup frozen corn
1 teaspoon chili powder
1/2 teaspoon Pereg Cumin
In a 4-quart/liter pot, sauté the onion and garlic in oil for two minutes. Add the chicken and cook for three minutes. Add the soup, salsa, corn, and spices. Let it come to a boil. Lower the heat and simmer for 15–20 minutes.
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