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Freeze-Ahead Family Chicken Tortilla Soup Recipe Easy for Busy Weeknights

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A wholesome, comforting chicken tortilla soup that can be made in advance and frozen for quick, flavorful weeknight dinners. Mildly spiced with smoky chipotle and fresh toppings for a cozy, family-friendly meal.

Ingredients

Scale
  • 3 cups cooked shredded chicken (about 450g)
  • 6 cups chicken broth (1.4 liters)
  • 1 can (14.5 oz / 411g) fire-roasted diced tomatoes
  • 1 can black beans, drained and rinsed
  • 1 cup frozen corn (150g)
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 1–2 chipotle peppers in adobo sauce, minced, plus 1 tablespoon sauce
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • Tortilla strips or chips for serving
  • Fresh lime wedges for serving
  • Chopped cilantro for serving
  • Avocado slices for serving
  • Shredded cheese (cheddar or Monterey Jack) optional
  • Sour cream or Greek yogurt for serving

Instructions

  1. Prep your ingredients: finely chop the onion and garlic, mince the chipotle peppers if using, shred the cooked chicken, and drain and rinse the black beans.
  2. Heat olive oil in a large heavy-bottomed pot over medium heat. Add the onion and cook until soft and translucent, about 4 minutes. Add the garlic and cook for another 30 seconds until fragrant.
  3. Stir in the cumin, chili powder, minced chipotle peppers, and adobo sauce. Cook for 1-2 minutes, stirring constantly, to bloom the spices.
  4. Pour in the chicken broth, fire-roasted diced tomatoes with their juices, black beans, frozen corn, and shredded chicken. Stir to combine and bring to a simmer.
  5. Reduce heat to low and simmer gently, uncovered, for 20-25 minutes, stirring occasionally.
  6. Taste and season with salt and pepper. If the soup is too thick, add a splash of broth or water. Turn off heat and let cool slightly.
  7. Divide the soup into freezer-safe containers or bags, leaving some headroom. Label and freeze for up to 3 months.
  8. To reheat, thaw overnight in the fridge or defrost in the microwave. Heat gently on the stove until simmering. Serve with fresh lime wedges, chopped cilantro, avocado slices, tortilla strips, cheese, and a dollop of sour cream or Greek yogurt.

Notes

Bloom spices in oil before adding liquids to unlock flavor. Use fire-roasted tomatoes for smoky depth. Freeze in meal-sized portions for even reheating. Adjust chipotle peppers to your family’s heat tolerance. For creamier texture, blend a cup of soup and stir back in. Use fresh lime juice at serving to brighten flavors. Soup is best eaten within 3 months of freezing.

Nutrition

Keywords: chicken tortilla soup, freeze-ahead soup, easy weeknight dinner, family-friendly soup, chipotle soup, freezer meal, quick dinner

Find it online: https://daintydine.com/freeze-ahead-family-chicken-tortilla-soup-recipe-easy-for-busy-weeknights/