Leftover Chicken Tortilla Soup Casserole

• 3 -5 cups leftover tortilla soup
• 2 -3 cups coarsely crushed tortilla chips
• 1/2 cup salsa (optional)
• 1 cup sour cream
• 1/2 cup sliced black olives
• 1 cup grated cheddar cheese

1. Preheat oven to 350.
2. Pour leftover soup into a large casserole pan.
3. Dump tortilla chips into the soup, mix well.
4. Add salsa to soup & chips if the soup isn't very soupy; mix well.
5. Slather sour cream over the top.
6. Sprinkle on the olives.
7. Sprinkle the cheese over the olives.
8. Bake for 30-35 minutes, until cheese is bubbly and casserole is heated through.
9. OTHER OPTIONS: add some chopped green chilis, cumin, red peppers.
10. NOTE: My chicken tortilla soup has corn kernels in it -- if your recipe doesn't, try adding some; it really makes a difference.

tortilla soup, tortilla chips, salsa, sour cream, black olives, cheddar cheese

Taken from www.food.com/recipe/leftover-chicken-tortilla-soup-casserole-210955 (may not work)