Sunday Offering: Clean Out The Kitchen Tortilla Soup

My first ever Sunday Offering to you! Every Sunday, I will give you something. Maybe a recipe, maybe a word of encouragement… whatever I have at the end/beginning of my week, to give you. Just like Sunday offering at church, sometimes you have a little to give, sometimes you have a lot to give… and sometimes you don’t even make it to church! I have a good one for today because it helps to utilize some kitchen strays and it makes a meal!

At the end of the week, we always have these random things in the refrigerator. A half eaten rotisserie chicken, half an onion, some random baby carrots, a zucchini that I’m not really sure why I even bought and of course, some stale tortilla chips. Over the winter, I decided to make something out of these leftovers and it has turned into one of my favorite and easiest recipes. You can really use anything but these are the things I had! 

Clean Out The Kitchen Tortilla Soup

Recipe by Melissa Tate TXCourse: SoupsDifficulty: Easy


Prep time


Cooking time






  • Rotisserie chicken- however much you have, you can also make the chicken broth from this OR use canned

  • Strays- (these are the things you can exchange depending on what you have leftover in the kitchen. You can also use fresh, frozen or canned of anything. Thaw before using) Baby carrots, zucchini, 1 can of black beans, 1 can of corn, 1 can of diced tomato or a diced leftover fresh tomato, onion, green onion 

  • 1 can red enchilada sauce- green sauce will work as well or no sauce at all… I like it with red sauce though!

  • Toppings- this is a great use of stale tortilla chips, sour cream, avocado, grated cheese, lime, cilantro 

  • Staples- Olive oil, garlic, salt and pepper, cumin, paprika


  • Pull the meat off of your chicken and shred into a bowl. Set aside. *If you are using the carcass to make chicken broth, follow the next step. You can also use 2 cups of store bought chicken broth and skip to step 3!
  • Add remaining rotisserie chicken carcass to a large stock pot and cover with water by 2 inches. Add leftover green onions, salt and pepper to flavor. As much or as little as you want. Bring to boil on high heat. Reduce heat to medium/high and simmer for at least 30 minutes. The longer you simmer, the stronger the flavor. Once ready, drain broth into a large bowl and pick out any remaining meat, leaving bones and tendons in your strainer. These can be fed to the pig in your back yard. You do have a pig in your back yard, right? Or just throw them away 😉
  • Dice all vegetables into bite size pieces and set aside.
  • Add 1 Tbsp olive oil to large pot and saute onion, zucchini and carrots over medium/high heat. About 3-4 minutes.
  • Add 1 Tbsp garlic and cook for 1 more minute.
  • Pour in 2 cups of chicken broth, enchilada sauce, tomatoes, black beans, corn, 1/2 tsp cumin, 1/4 tsp paprika, 1/4 tsp salt, 1/4 tsp pepper.
  • Bring to simmer on medium heat and cook for 10 minutes.
  • Stir in shredded chicken and cook 10 more minutes or until chicken is warmed through.
  • Take off heat and serve! Top with any kitchen strays like tortilla chips, shredded cheese, cilantro, lime, avocado, sour cream. Again, you can really use any ingredients for this. Don’t have carrots? NBD. Have a bunch of pinto beans? Sweet!

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