Chicken tortilla soup loaded with shredded chicken, bell peppers, black beans and corn. This big batch recipe makes so much you’ll be able to freeze it and eat it later! Such an easy freezer meal the whole family will love.
I love chicken tortilla soup, everyone in my family actually does! I always make this bag batch version and then freeze it for later days.
It taste just as good, maybe even better when reheated later.
Throughout trips, home moves and life milestones this tortilla soup has been our go-to, our tried and true.
When we’re in a pinch, just take it out of the freezer, heat, and dinner is served. I have a love/love relationship with this soup.
What’s In Chicken Tortilla Soup?
This is so filling and hearty, it makes for the perfect little bowl of soup for dinner, or even lunch.
But I love that there’s a lot of yummy stuff packed in, like black beans, corn, bell peppers and of course chicken.
You can go wild with toppings too. My top picks are tortilla strips, or crumbled up tortilla chips if you don’t have corn tortillas, sour cream, extra cheese and cilantro.
Here’s the full list of what’s inside this chicken tortilla soup and everything freezes really well!
- olive oil
- bell peppers – both red and green, red bell peppers are a bit sweeter than green bell peppers, fun fact – green bell peppers would eventually turn in to red bell peppers but they are picked before they get that ripe
- jalapeños – gives the soup a little bit of spice, but there isn’t a lot of jalapeño to soup ratio, so it’s not too bad
- onion – I prefer a yellow onion
- garlic – adds to all the flavor when cooked in the soup
- cumin – has a warm earthy flavor
- chili powder – a bit spicy, with a deeper flavor
- garlic powder – for extra garlic flavoring
- salt – to enhance the flavor of the soup, I always use kosher salt in all of my recipes instead of table salt
- chicken broth – I like to use a mixture of water and chicken better than bouillon, it’s like making your own broth, but if you don’t have this you can sub it out for just 10 cups of chicken broth
- 6 oz tomato paste – tomato paste enhances the tomato flavor of the soup
- chicken breast – any type of chicken would really work for this, but chicken breast is the leanest and easiest to work with, it also shreds really nicely
- black beans – rinse them well, you can add as much black beans or as little as you prefer
- frozen corn – same with the corn, you could add as much or as little but for a balanced ratio stick with the recipe amount
- corn tortillas – slice these up and garnish on top
How Many People Does This Chicken Tortilla Soup Feed?
It will feed a family of 4, six times. In my family there is myself, my husband and we have two little kids.
This feeds us a total of six dinners. I make it, then freeze 5 portions. It’s the best batch cooking recipe!
You’ll want to use a really big pot. Bigger than you think you’ll need. Every time I think I can get away with my 10 quart but that just doesn’t work.
So opt for a stock pot if you have it, if not, just use two large pots.
Can You Freeze Chicken Tortilla Soup?
This chicken tortilla soup makes the perfect freezer meal. It has the exact same consistency as when you first made it, when you reheat it.
For me, that’s the test of a real winner when I think of a freezer meal.
Wait to portion out the soup until it has come to room temperature.
My container of choice is a ziploc freezer bag (although you can use whatever you are accustom to). I use these because they are easy to store and stack nicely when you lay them full of soup in the freezer. They don’t take up a lot of space in the freezer.
Here’s a helpful tip when transffering ladles of soup to a freezer bag.
You can actually roll the top of the bag over (outward) so you don’t make a sloppy mess, so when you go to zip it closed you wont have soup all over your hands.
Add the broth last. And when you go to reheat, you can add extra chicken broth if it has absorbed.
If you need to add extra chicken broth you may just need a tiny pinch of salt to re-vamp that flavor since it got diluted with more broth.
You can also freeze corn tortillas, so that way you have them on hand when you want to reheat a bag of the soup.
More Family Friendly Soup Recipes
- 30 Minute Broccoli Cheddar Soup – so creamy and delicious with chunks of broccoli
- Creamy Chicken Gnocchi Soup – this may look a bit familiar, another knockoff of an Olive Garden soup, not exact but similar
- Homemade Chicken Noodle Soup – made with egg noodles and all the classic chicken noodle soup ingredients like carrots, celery and onions
- Loaded Baked Potato Chowder – it’s like taking a bite out of an actual loaded up baked potato
- Lasagna Tortellini Soup – if you love lasagna then you will love this soup
- Chicken and Sausage Gumbo – served with rice, this comforting gumbo is a family favorite recipe
- Creamy Tomato Red Pepper Tortellini Soup – a little spicy
- Tender Pot Roast French Onion Soup – pot roast, onions and tons of ooey gooey cheese
- Easy Tomato Basil Soup – a classic tomato soup recipe
- Olive Garden Zuppa Toscana Soup Copycat – this tastes better than at the restaurant!
Chicken Tortilla Soup Big Batch and Freezer Friendly
- 2 tbsp olive oil
- 2 green bell peppers diced
- 2 red bell peppers diced
- 2 jalapeños seeds removed and diced
- 1 onion chopped
- 4 garlic cloves minced
- 4 tsp cumin
- 1 tbsp chili powder
- 1 1/2 tsp garlic powder
- 2 tsp salt
- 10 c chicken broth or water and chicken better than bouillon is my preferred method
- 6 oz tomato paste
- 4 chicken breasts 2-3 lbs total
- 2 cans black beans drained and rinsed
- 2 cans tomatoes and diced green chilies
- 2 c frozen corn
- 1 package corn tortillas cut into thin strips
- Heat 2 tbsp olive oil in a very large pot over medium heat
- Add the bell peppers, onion, jalapeño, minced garlic
- To this add your spices; cumin, chili powder, garlic powder and salt
- Cover and let simmer on med/low for 10 minutes
- Add in the cans of tomatoes and diced green chilies, chicken broth, tomato paste, black beans and frozen corn
- To this add the whole chicken breasts (no need to pre-cook)
- Cover and cook on med/low for 45 minutes (a low boil/simmer)
- Remove the chicken and shred it (if you have a kitchen aid, this is so much faster otherwise use two forks to shred the chicken)
- Return the chicken to the pot
- Serve and top with tortilla strips!
*Freeze the extra corn tortillas you don’t use
*You don’t need to precook the chicken because it will cook completely during the 45 minutes the soup simmers at a low boil
*Add extra chicken broth if it starts to get low, I usually freeze my batches and add extra once I go to heat it back up to save on freezer space