I tend to make some other concoction out of our leftovers. (See German Vegetable Soup, Chicken and Rice Casserole, Country Dinner, and Harvest Chicken Soup) One of the top ways to save money on your grocery budget is to use what you have, not throwing food away. This week I did it again, and made a soup out of our leftover roasted chicken, the "other" half of an onion, a section of random cream cheese, and what was remaining from a can of corn.
1 large roasted chicken breast, shredded
1/2 can of corn
1/2 small onion, diced
3 small potatoes
3 oz. cream cheese, cut into small chunks
Hot sauce to taste
Peel and dice potatoes. Place in a pan with the onions, and cover with chicken broth. Boil until tender. With a hand masher, mash some of the potatoes in the broth. Over medium head, add in chicken, corn, and salt and pepper to taste. Heat through. Stir in cream cheese, and simmer until dissolved. Top with shredded cheddar cheese before serving. Serve with hot sauce nearby.