Easy, flavorful chicken tortilla soup! Perfect for cool fall nights! Feeds a crowd or freezes well!
It’s officially post-labor day, that means we can post all the soups, and the pumpkin, and the apple recipes we want, right?! 😉 Truth, I made this back in August and froze it. So why am I sharing a recipe that has been done a million times? Hear me out. We all have our own way of making things, our own twist on recipes, and I love ours so much that I wanted to document it so I can always refer back to it, plus, I made a huge batch of this to freeze along with other meals for after baby gets here!
And you should too. Make a big batch and freeze it, I mean. (You’ll get two dinners out of this particular recipe.) Then, on a busy weeknight, when the weather is chilly, and you’re just so tired and don’t have time to cook, you just heat up a bag of healthy, fresh, homemade chicken tortilla soup! This is one of my husbands all time favorite meals, so I love to make it, and I love having extra on hand!
I never thought I would be a fan of freezer meals, mainly because I don’t like leftovers, but I completely under-appreciated the ease and convenience of having something completely ready. I’m loving all this meal prep, and am hoping to start doing it every Sunday once the baby gets here and we’re adjusted to a routine.
Also, if you don’t want to freeze this, don’t! Its so, so good though that you should make it this Fall! It’s one of my favorites to serve if we’re having guests since it makes such a huge batch. When I make this, it fills a 5-quart pan. I can usually serve the four of us two separate dinners with this amount. I love meals like that!