One of my favorite things to recycle is fresh salsa. The other night a friend came over with some tortilla chips and we made a huge bowl pico de gallo (fresh tomatoes, onion, cilantro, jalapeno, lime juice). Later that night I used the leftovers to make this soup:
- olive oil
- 1 green pepper, chopped into bite-sized pieces
- pico de gallo (about 2 cups…can be more)*
- 3 cups chicken stock (or 2 14 oz. cans)
- 2 cooked chicken breasts (more if you like it meatier), chopped or shredded by hand
- 1 can black beans, rinsed
- to taste: extra lime juice, salt, pepper, dash of red pepper flakes, dash of cumin, dash of chili powder
- optional toppings: grated cheese, sour cream, cilantro, crumbled tortilla chips
*see link for recipe
Bring a large pot to medium-low heat. Drizzle some olive oil in the bottom (about a Tablespoon) and throw in the green pepper and the pico de gallo. Let it sauté for a couple minutes or just until the onion becomes a little transparent. Add the chicken broth and bring up to a light simmer. While it’s gently simmering you can rinse the beans and shred the chicken. Add the beans, chicken, and the remaining seasonings to taste. Let simmer for a couple more minutes, and turn off the heat.
With its fresh lime juice zip, this soup is the perfect bridge between summer and fall…much like tortilla soup. It doesn’t take much time to make and you can serve immediately and dress it up with toppings, refrigerate it for several days, or freeze it. Enjoy!