Chicken Tortilla Soup – Freezer Cooking February

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This was the first recipe I ever collected and I still love it! When I was in high school one of my friends mom’s made this recipe anytime we all gathered at her house to study. As we worked on our homework the kitchen would fill with the wonderful aroma of cumin, bell peppers and chicken as her mother cooked. It is such a wonderfully simple soup, but all the flavors work perfectly together. One note- it calls for half a cup of fresh salsa. As a Southern Californian I take salsa pretty seriously. Please don’t try to swap in the canned salsa that is shelf-stable, the results just won’t be the same!

To speed up this recipe, I defrost some of the shredded chicken I made earlier in the crockpot. By using precooked chicken the prep time for this soup is cut in half! I love to make this early in the day and let it simmer all day long. Top it with some sour cream and avocado for a full meal.

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2 cups shredded chicken

8 cups chicken broth

1 green bell pepper, diced

1 red bell pepper, diced

2 tablespoons garlic, minced

1 yellow onion, diced

1 can of corn, drained

4 ounces mild green chiles

½ cup fresh salsa

1 tablespoon cumin

 

In a large pot saute the bell peppers, garlic and onion until soft. Add all other ingredients and simmer for at least an hour. Top with cheese, tortilla chips, sour cream, or avocado.

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