What happens when you make a soup you really like? You make another version of it with a different leftover. In this case, salsa chicken. Yes, I came up with yet another recipe to use Salsa Chicken in and it was YUMMY! You could also use leftovers from crockpot chicken, your choice. Same as with beef, I keep adding chicken and broth to a "leftover" bowl in the freezer until it screams, "Make something comforting"!
Because you're starting with leftover chicken, this soup can be done in an hour. Rich, tastes like it's cooked all day on the stove in less than an hour! Crazy talk right?? Nope, give it a try.
Once again, I only have a final shot of the soup because it was that easy. So, easy that I almost forgot to take a photo since I was inhaling it for lunch.
3-4 C leftover salsa chicken
6 bouillon cubes or 10 C chicken broth replaces water and bouillon
12 baby Carrots chopped
I can Diced Tomatoes with green chili's
1 C Salsa
3 cloves Garlic minced
1 small onion minced
3/4 C dry Lentils
1 C frozen Corn
1 1/2 C fresh Green Beans
3 C Chopped Zucchini
2 t Olive Oil
2 t Red Pepper Flakes
Bring leftover chicken, water/bouillon or broth, salsa, carrots, tomatoes, garlic and onion to a boil in your soup pot. Turn down heat to a simmer and pour in 3/4 C dry lentils. Simmer for about 45-50 minutes stirring occasionally until lentils are soft.
Chop zucchini and green beans into bite size pieces, drizzle Olive Oil over top and season with 1/2 t of salt, 1/2 t Garlic Powder, 1 t of pepper. Toss together and put on cookie sheet. Into a 425 degree oven to roast for 30 minutes.
When lentils are soft, add corn, roasted vegis and red pepper flakes. Cook until heated through. Serves 7 and has 6 points per bowl.