Chicken Tortilla Soup
A hearty and warming Mexican-inspired soup with tender shredded chicken, black beans, corn, and fire-roasted tomatoes in a smoky broth. High in protein, low in calories, and freezes perfectly for months.
Nutrition per 100g
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Ingredients
- 1000 g chicken breast
- 400 g black beans
- 400 g fire-roasted tomatoes
- 300 g corn
- 300 g onion
- 1000 g chicken broth
- 20 g garlic
- 15 g olive oil
- 15 g chili powder
- 10 g cumin
- 5 g paprika
- 10 g salt
- 5 g pepper
- 20 g cilantro
Mise en Place
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Dice the onion.
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Mince the garlic.
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Drain and rinse the black beans.
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Roughly chop the cilantro.
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You will need a large pot.
Instructions
Heat the olive oil in a large pot over medium heat. Add the chicken breasts and sear on both sides until golden, about 3 minutes per side. Remove and set aside.
Add the onion to the same pot and cook until soft, about 5 minutes.
Add the garlic, chili powder, cumin, and paprika. Stir for 1 minute until fragrant.
Add the chicken broth, fire-roasted tomatoes, black beans, and corn. Stir to combine.
Return the chicken to the pot. Bring to a boil, then reduce to a simmer.
Cover and cook for 25 minutes until the chicken is tender and cooked through.
Remove the chicken, shred it with two forks, and return to the pot.
Stir in the cilantro. Season with salt and pepper to taste.
Let the soup cool completely. Divide into portion-sized freezer bags.
Use vacuumer to remove the air and seal. Label with date and contents.
Thaw overnight in the refrigerator or in microwave. Reheat in a pan or 4 min at 600 Watt in microwave until hot throughout.