Leftover Chicken Tortilla Soup Casserole
Transform your leftovers into a comforting, flavor-packed masterpiece with this Leftover Chicken Tortilla Soup Casserole! Perfect for repurposing chicken tortilla soup, this casserole layers tender corn tortillas, creamy shredded chicken, hearty black beans, sweet corn, and melty cheese, all bound together by the rich, savory soup. Topped with fresh cilantro and green onions, this baked dish delivers bold Mexican-inspired flavors with minimal effort. Ready in under an hour, it’s an excellent make-ahead option for busy weeknights or an easy crowd-pleaser for family dinners. Say goodbye to food waste and hello to irresistible layers of cheesy, zesty goodness!
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Recipe Information
Ingredients
- 4 cups leftover chicken tortilla soup
- 8 pieces corn tortillas
- 2 cups shredded cooked chicken
- 2 cups shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
- 1 cup sour cream
- 1 cup canned black beans (drained and rinsed)
- 1 cup frozen or canned corn (drained if using canned)
- 0.25 cup chopped fresh cilantro
- 2 green onions (chopped)
- 1 tablespoon olive oil or spray oil
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish with olive oil or cooking spray.
If the leftover chicken tortilla soup contains large pieces of vegetables or chicken, chop them into bite-sized pieces for even layering.
In a bowl, mix the shredded chicken with sour cream to create a creamy mixture.
Layer the bottom of the casserole dish with 4 corn tortillas, slightly overlapping them to cover the surface.
Spread half of the shredded chicken and sour cream mixture over the tortillas.
Sprinkle half of the black beans, corn, and chopped cilantro evenly over the chicken mixture.
Ladle 2 cups of leftover chicken tortilla soup over the layer, ensuring even coverage.
Sprinkle 1 cup of shredded cheese evenly over the top.
Repeat the layering process with the remaining tortillas, chicken mixture, black beans, corn, cilantro, and soup. Finish with the remaining shredded cheese on top.
Cover the dish with aluminum foil to prevent the cheese from over-browning. Bake in the preheated oven for 20 minutes.
Remove the foil and bake uncovered for another 10 minutes, or until the cheese is melted and bubbly.
Remove from oven and let the casserole rest for 5 minutes before serving. Garnish with chopped green onions and additional cilantro, if desired.
Serve warm and enjoy your flavorful Leftover Chicken Tortilla Soup Casserole!
Nutrition Facts
Calories |
4336 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 191.0 g | 245% | |
| Saturated Fat | 87.6 g | 438% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 877 mg | 292% | |
| Sodium | 6140 mg | 267% | |
| Total Carbohydrate | 369.1 g | 134% | |
| Dietary Fiber | 64.3 g | 230% | |
| Total Sugars | 52.0 g | ||
| Protein | 308.5 g | 617% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2718 mg | 209% | |
| Iron | 27.8 mg | 154% | |
| Potassium | 5343 mg | 114% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
