Leftover Buffalo Chicken Dip Tortilla Soup
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Presenting my LEFTOVER BUFFALO CHICKEN DIP TORTILLA SOUP, yet another Dish using Leftovers from My Ultimate Paleo Buffalo Chicken Dip (click HERE for the original recipe) Soups are always a good option for leftovers because the more ingredients the better! Just dump everything in one pot, let the flavors simmer and marry, and you’re left with a soup that tastes like you spent days making it! This soup gives you spice and zest with jalapeños and fire roasted tomatoes with green chilis. There is an added level of heat with the buffalo chicken dip, which is loaded up with Frank’s Red Hot Sauce. The chickpea pasta and corn make this soup more hearty and filling. My favorite chickpea pasta to use in this soup is the Banza Brand Shells but any Gluten Free pasta would work!
This recipe is Paleo, Dairy-Free, Refined Sugar-Free, Gluten-Free, and Grain-Free. If you OMIT the buffalo chicken dip and use vegetable broth instead of chicken, you would be left with a really yummy VEGAN, zesty veggie soup! For toppings, I like to add some cilantro, diced jalapeños, and crumbled grain-free tortilla chips. If you can tolerate dairy, this would be good with a sprinkle of high quality cheddar or cotija cheese and a dollop of sour cream or greek yogurt. Either way this soup is perfect when you’re in the mood for some warm comfort food, without sacrificing the extra calories! Try it out, you won’t be disappointed — XOXO Evita
ingredients:
-3.5 cups chicken broth
-1/2 cup corn (canned; liquid drained)
-1/2 can fire roasted tomatoes with green chilis
-1 serving Banza Chickpea Pasta (2 oz. dry)
-1/2 small jalapeño; finely diced
-2 cups Leftover Buffalo Chicken Dip (Recipe- HERE)
-Juice of 1/2 small lemon
-1/4 cup cilantro; roughly chopped
-1/2 tsp cumin
-1 tsp chili powder
-1/2 tsp oregano
-Salt/pepper; to taste
OPTIONAL TOPPINGS:
-Crushed Grain-Free Tortilla chips
-Sliced Avocado
-Additional cilantro
instructions:
1. Begin with cooking Chickpea Pasta. Cut cooking time down by 2 minutes, going off what the box says (you want the pasta to be al dente because it will continue to cook in the soup). Drain into strainer and set aside.
2. In a small skillet, over medium-high heat, saute the diced jalapeños until they are browned and tender crisp. (about 2-3 minutes)
3. In a large stock pot, add the chicken broth and turn the heat to medium.
4. Add in corn, fire roasted tomatoes, jalapeños, lemon juice, all spices and seasonings and the leftover buffalo chicken dip. Stir to combine.
5. Reduce heat to medium-low and simmer 10-15 minutes stirring occasionally.
6. Add in chickpea pasta and cilantro and simmer an additional 3-5 minutes being sure not to over cook pasta.
7. Serve immediately. Top with optional toppings.
MAKES 4 SERVINGS / APPROX. 213 CALS PER SERVING without toppings
DAIRY-FREE/ GLUTEN-FREE/ GRAIN-FREE/ REFINED SUGAR-FREE/ LEFTOVER AND PANTRY INGREDIENTS
