Cheesy Spanish Vegetable Stir Fry : With a Chicken Tortilla Soup Recipe for Leftovers

Cheesy Spanish vegetable stir fry is a favorite recipe of mine, and the leftover recipe, chicken tortilla soup, is one of my husband’s favorites. Spanish vegetable stir fry is a vegetarian recipe, perfect for Meatless Mondays. It creates anywhere from 7 to 8 cups of food, roughly 4 servings for adult portions.

Spanish Vegetable Stir Fry : With an extra recipe for leftovers

Author: Krista Davis

Recipe type: One-Dish Meal

Cuisine: Spanish/ Mexican/ Vegetarian

Serves: 4

This vegetarian stir fry is a flavorful meal that is filling. The leftovers can easily be turned into a chicken tortilla soup.

Ingredients

1 Tbs Garlic
1 Tbs Sea Salt
½ cup Olive Oil
½ cup water or vegetable broth
½ Tbs Cayenne Pepper
7 oz can Chopped Green Chiles
11 oz can Southwest/ Spanish/Fiesta Corn
½ medium white onion, chopped
4 Red Potatoes, chopped
2 Bell Pepper, chopped (I like orange and yellow.)
2 Parsnips, chopped
2 Carrots, chopped
1 cup Low Fat Cheese
For Tortilla Soup Leftovers:
1 Chicken Breast
Cumin
Garlic Powder
Cheese
Tortilla Chips

Instructions

Wash and chop all vegetables.
In a large skillet, saute potatoes, carrots, and parsnips in the olive oil and water/vegetable broth on high for about 10 minutes or until vegetables are close to being tender (the liquid help soften the vegetables quicker, but will evaporate).
Add remaining chopped vegetables, chiles, corn, garlic, cayenne pepper, salt and cook on medium high until all are tender.
Add cheese.

Notes

If you have leftovers (we had about 3 cups) combine all in the crockpot, place 1 chicken breast on top (frozen works well), cover chicken breast with garlic powder and cumin, then cover all ingredients with chicken broth and cook on high for 5 hours or low for 8 hours. Add cheese and crushed tortilla chips when serving. Enjoy your healthy and tasty chicken tortilla soup!

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