Tortilla soup and roasted corn. Prepare a soup of chicken broth + carrots + celery + garlic + dry oregano. Add shredded leftover chicken. Top with sour cream + avocado + broken tortilla chips + lime squeeze. For the corn: remove the husk and break ear in half. Wrap in a buttered piece of foil and place in 425F oven for 45 min turning every 15 min.