I LOVE Chicken Tortilla soup. I love the flavors, I love the colors, I love how it smells when it’s cooking…I love everything about it! I especially love how easy it is to make. I am finding more and more that “meal prepping” is the way to go these days. It cuts down on eating out and saves so much time during the week. Plus, you get to control the ingredients and that’s always a plus!
This is an incredibly easy recipe that you basically layer in your Ziploc bag and freeze with minimal work. Then, when you are ready to make it, simply take it out of the freezer the night before, dump it in your slow cooker and add water and let it go!
Here’s what you’ll need:
- 1 lb. cooked chicken, shredded (Costco’s rotisserie chicken is awesome in this soup!)
- 10 oz frozen corn kernels
- 1 – 4 oz. can diced green chilies
- 1 – 14.5 oz. can diced fire roasted tomatoes (with juice)
- 1 – 10 oz. can red enchilada sauce
- 1 – 14.5 oz. can chicken broth
- 1 medium yellow onion, diced
- 1 tsp. salt
- 1 tsp. chili powder
- 1 tsp. cumin
- 1 tsp. minced garlic
- 1/4 tsp white pepper (black pepper works well too!)
- 1 T fresh cilantro (plus additional for topping)
- 2 cups of water (to be added to slow cooker)
- shredded pepper jack cheese
- sour cream
- hot sauce
- white corn tortillas (or flour, or corn)
- vegetable oil
Can we stop and just admire those fresh ingredients and vibrant colors? How can you not smile at the anticipation of those yummy flavors dancing in your belly?
Next, it’s time to layer the ingredients in your freezer Ziploc bag. I like to stand my Ziploc bag in a bowl first. Then layer ingredients in the following order: meat, onions, frozen corn, diced tomatoes, spices, minced garlic, green chilies, cilantro (I had to stop and take a picture because I just love all these colors) and then add enchilada sauce and chicken broth.
After the liquids are added, seal your bag and let the ingredients kind of mix around. Don’t forget to label your bag and place it in the freezer.
When you are ready to cook your soup, take it out the night before and let it defrost in the refrigerator overnight. Place it in your slow cooker (use a liner if you have one!) and add two cups of cold water. Cook on high for 3 to 4 hours, or low for 5 to 6 hours.
About 15 minutes before your soup is ready, prepare your tortilla strips. Lightly brush each side of your tortilla with vegetable oil, cut into strips and bake at 400° F for 8 to 10 minutes. You can also fry them in a pan on the stove, but I prefer baking them in my toaster oven.
To serve: top with sour cream, pepper jack cheese, fresh cilantro, sliced avocado and tortilla strips (my hubby likes to add hot sauce as well!)
PS – Looking for another easy, but delicious recipe to throw on the menu this week? Try this one:
Then, head over to our recipe page for many more freezer-friendly and slow-cooker-friendly recipes!