Yummy Freezable Chicken Tortilla Soup

This makes a HUGE batch of freezable chicken tortilla soup loaded with good for you veggies and flavors!

3-4 chicken breasts, cooked, and cubed, or 4 c cooked chicken
(If you like, you can cut up a store bought rotisserie chicken instead)
1 large sweet onion, chopped fine
4 cloves garlic, minced
2 jalapenos – discard ribs and sees & chop fine
3 carrots, peeled and chopped
1/4 lb green beans, cut into small bite sized pieces
2 28 oz cans of chopped tomatoes, plus one 14 1/2 oz can
2 14 1/2 oz cans black beans
4 cups broth, any kind
olive oil
coriander, cumin, salt, and pepper (at least 5 T cumin, 2 t coriander)
1 bunch fresh cilantro chopped fine, or 3 T dried (fresh is better)
4 cups corn, fresh or fozen works fine
olive oil

Optional Garnishes:
crushed tortilla chips
avocado slices
sour cream

Use a large soup pot for this. Heat olive oil on bottom of pot ove rmedium high. Dump in onions, garlic, carrots, and jalapeno. Add 1 T cumin and 1 t coriander. Stir for about 5-6 minutes till the veggies are tender. While this is going on, dump the two cans of black beans, liquid and all in a blender and puree. You don’t have to do this, but it will make your soup creamier.

Add green beans, tomatoes, chicken, corn, broth, pureed black beans, 3-4 T cumin, 1 t coriander, and 1-2 t salt. Heat to boiling, then reduce heat and simmer for at least 30 minutes. Best if reheated after it has time to sit awhile. Easy to freeze. To thaw, just put the frozen soup in the fridge till liquidy and reheat.

Awesome if served with some crushed tortilla chip, a few slices of avocaodo, and a dallop of sour cream.

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