Large Skillet or Cast Iron Pan
Leftover liquid and meat from Chicken tacos
4 Tomatoes, diced
2 Cans Kidney Beans
2Tbs tomato paste
5 or 6 Tortillas, sliced
Place left over liquid mixture in crockpot with tomatoes, tomato paste, 2 cans of beans, 2tsp salt and pepper, and one sliced up tortilla. Turn on the heat to high on the crock pot and cook for 2 hours.
Heat up about 2 inches of canola oil in large skillet to a medium high heat. Place tortilla strips in hot oil and cook 2 minutes per side.
Once both sides are cooked place on the cookie sheet and salt with remaining salt.
Then place soup into bowl with the strips of tortillas on top and enjoy!