Anytime I make soup, I always try to at least double the batch and save some to freeze. I have nighttime meetings twice a month for my church's mom's group and the Mercer Island Preschool Association and like to have easy dinners ready to make in a flash or for Alex to easily put together if I'm not around. Some soups are easier to freeze than others and this Simplified Mexican Tortilla Soup is one of the easiest. To make it very freezer friendly, I did not add tortillas to the actual soup but instead used tortilla chips as a garnish. The chips add a nice crunch to each bite and really mix well with the creaminess of the other garnishes and the mild spiciness of the soup.
To freeze, double (or triple, or quadruple!) this recipe. Let what you want to freeze cool to room temperature. Dole out the portions you want to freeze into freezer-friendly containers. (I use plastic quart containers that my old bosses gave me when I used to work for a restaurant. They are available at restaurant supply stores or online.) Label the contents because things then to look alike once they are frozen and freeze.
Simplified Mexican Tortilla Soup
2 tablespoons olive oil
4 cloves garlic, minced
2 cans whole peeled tomatoes,
1 tablespoon cumin
2 fresh jalapeños
2 cups corn, fresh or frozen
1 can of black beans, rinsed and drained
1 red onion, diced
6 carrots, cut into bite-sized pieces
2 quarts of chicken broth
1 rotisserie chicken, torn into bite-sized pieces
cilantro leaves, torn
green onion, diced
cheddar cheese, grated
avocado, cut into wedges
In your Dutch oven or other large, heavy-bottomed skillet, heat olive oil on medium heat. Add garlic and cook for about 2 minutes. Add the tomatoes and juice, cumin, jalapeños, corn, black beans, onion, and carrots. Season with salt and pepper. Bring soup to a boil and then reduce to a simmer. Let cook for about 30 minutes. Add shredded chicken and heat for an additional 2-3 minutes. Serve in bowls and garnish with tortilla chips, and any other toppings you like!