This soup is great to make if you have scraps of leftovers from Mexican night. It’s even better on extra cold nights (especially if you make it a little spicier too). And it’s absolutely the best when it is shared with loved ones.
I used our Cantina Bowl leftovers to create this divine soup goodness. Even if you don’t have leftovers, this soup is easy to recreate. Just please (please) don’t skimp on the toppings. Those are the best part! All of the crunchy tortilla chips, fresh avocado, cheese, sour cream, onion… and whatever else you decide to add on there. We even made cornbread muffins to dunk/dump in our bowls. I wouldn’t be opposed to some bacon in my soup also, but that’s just me.
This gives me an idea for a DIY soup night… *lightbulb*
Recipe adapted from the Food Network.
Hello! My name is Nicole. I'm a blogger, a sports fan and a bacon activist. When I'm not making a huge mess in the kitchen, I am leaving my mark outside or gaming with my Mister. Read more...
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