Chicken Tortilla Soup (OAMC)

  • Currently 4/5
This is so nice on a cold winter's day.
2 cups fully cooked diced chicken breast
1/4 cup diced onion
1/8 cup canned diced green chilies
1/8 cup chopped cilantro
1 cup canned diced tomatoes with juice
1/2 cup tomato sauce
2 teaspoons chicken base (Better Than Bouillon)
1/2 teaspoon minced garlic
1/2 teaspoon oregano
1/4 teaspoon cumin
1 cup mozzarella cheese
3 corn tortillas
1. Packaging Instructions
2. In a gallon-size freezer bag combine the chicken, onion, green chilies, cilantro, diced tomatoes, tomato sauce, chicken base, garlic, oregano, and cumin.  Seal bag securely.  Set aside.
3. In a small baggie, place the cheese. Seal securely. Set aside
4. In a small baggie, place the corn tortillas.  Seal securely.  Set aside.
5. Insert all bags into a gallon-size ziploc freezer bag and seal.  With a sharpie marker, label the outside of the bag "Chicken Tortilla Soup".
6. Place in freezer.
7. Cooking Instructions
8. Thaw completely in refrigerator.
9. Pour contents of soup bag into a sauce pot.  Add 2 cups water to pan.  Bring soup to a boil, reduce heat, and simmer for 20 minutes.
10. To serve, tear one tortilla into strips and place in soup bowl, cover with soup, top with cheese.
11. Makes 3 servings.  This recipe can be doubled for 6 servings.
12. Serving suggestions: Avocado slices and ranchero beans.
For best results in quality and packaging, expel as much air from the baggies as possible.
Dish   SoupMain Ingredient   Poultry

Dawn Knowlton

Member since Jan 2010

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