Chicken Tortilla Soup (OAMC)

  • Currently 4/5
  •  
  •  
  •  
  •  
  •  
This is so nice on a cold winter's day.
Ingredients
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
 
Directions
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.
 
Notes:
For best results in quality and packaging, expel as much air from the baggies as possible.
Categories:
Dish   SoupMain Ingredient   Poultry




Dawn Knowlton

Member since Jan 2010

More recipes like this one...