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Easy Freeze-Ahead Chicken Tortilla Soup

Easy Freeze-Ahead Chicken Tortilla Soup - featured image
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A quick, flavorful, and comforting chicken tortilla soup perfect for busy weeknights that freezes beautifully for make-ahead meals.

Ingredients

Scale
  • 2 tablespoons olive oil (extra virgin preferred for flavor)
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 jalapeño, seeded and diced (adjust based on heat preference)
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chipotle chili powder
  • 6 cups low-sodium chicken broth
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 cup frozen corn kernels
  • 2 large boneless, skinless chicken breasts (about 1 pound), cooked and shredded
  • Tortilla strips or crushed tortilla chips (freshly fried if possible for crunch)
  • 1 avocado, diced
  • Fresh cilantro leaves, chopped
  • Fresh lime wedges
  • Shredded cheddar or Monterey Jack cheese (optional)
  • Plain Greek yogurt or sour cream for dolloping

Instructions

  1. Place the chicken breasts in a pot, cover with water, and add a pinch of salt. Bring to a boil, then reduce to a simmer and cook for 15–20 minutes or until the chicken is cooked through (internal temperature of 165°F). Remove, let cool slightly, and shred with two forks.
  2. Heat olive oil in a large pot over medium heat. Add the chopped onion and jalapeño; cook, stirring occasionally, until soft and translucent—about 5 minutes.
  3. Stir in minced garlic, cumin, smoked paprika, and chipotle chili powder. Cook another minute until fragrant.
  4. Pour in the chicken broth and diced tomatoes (with juices). Bring to a boil, then reduce to a gentle simmer.
  5. Stir in the black beans, frozen corn, and shredded chicken. Let the soup simmer uncovered for 15 minutes, allowing flavors to meld and the soup to thicken slightly.
  6. Taste and season with salt and pepper as needed. Add a squeeze of fresh lime juice to brighten the flavors.
  7. If freezing, let the soup cool completely before transferring to freezer-safe containers. Label with date and contents. Freeze for up to 3 months.
  8. To serve, thaw overnight in the fridge or reheat gently on the stovetop until warm. Add tortilla strips, diced avocado, cilantro, cheese, and a dollop of yogurt or sour cream.

Notes

Do not add crunchy tortilla strips before freezing to avoid sogginess; add fresh at serving. Poach chicken gently to keep it juicy. Freeze in single or double servings for convenience. Reheat gently to preserve texture. Adjust seasoning after freezing if needed.

Nutrition

Keywords: chicken tortilla soup, freeze-ahead soup, easy chicken soup, weeknight dinner, quick soup recipe, freezer meal, Mexican soup

Find it online: https://lumalunch.com/easy-freeze-ahead-chicken-tortilla-soup-recipe-for-busy-weeknights/