Cassoulet turned Southwest Chicken Tortilla Soup 

Ingredients

The vegetable mixture from the chicken and vegetable cassoulet


Chicken stock, to your preference


1 teaspoon cumin


1 teaspoon chili powder


1/2 teaspoon smoked paprika


1/2 teaspoon coriander


Green onions, chopped tomatoes, tortilla chips, cilantro, for garnishing

All the best recipes are zero-waste. Remember the veggies and chicken you bought for our Chicken Cassoulet recipe? Grab your leftovers and head to the stove for a 30-minute, waste-free meal. You’ll simply blend & season your veggie mix with rich spices such as smoked paprika, chili powder, and cumin before topping your final dish with chopped scallions, diced tomatoes, tortilla chips, and fresh cilantro. It’s so delicious being green. 

  1. Pull out the chicken from last nights cassoulet and set aside.
  2. To a blender add all of the vegetables and chicken stock and blend until smooth. start with 1 cup of chicken stock at a time and add more until you achieve your preferred thickness. Season with cumin, chili powder, smoked paprika, and coriander.
  3. Taste and adjust for seasonings.
  4. Pour soup into a pot and warm through over medium heat.
  5. Ladle into bowls and top with the leftover shredded chicken, green onions, chopped tomatoes, crushed tortilla chips, and cilantro.

Ingredients

The vegetable mixture from the chicken and vegetable cassoulet


Chicken stock, to your preference


1 teaspoon cumin


1 teaspoon chili powder


1/2 teaspoon smoked paprika


1/2 teaspoon coriander


Green onions, chopped tomatoes, tortilla chips, cilantro, for garnishing