Leftover Chicken Tortilla Soup Casserole - cooking recipe

Ingredients

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

Preparation

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