Chicken Tortilla Soup (Cafe Rio Style) Freezer Meal Recipe

Chicken Tortilla Soup
Carrie

Ingredients:
1 Tbsp olive oil
3 Roma tomatoes, roughly chopped
1 Poblano or 1 Anaheim pepper, seeded and roughly chopped
1 onion, roughly chopped
3 cloves garlic, roughly chopped
1/2 tsp salt (more or less, to taste)
1/4 tsp pepper
1 Tbsp olive oil
3/4 lb cooked chicken and shredded (2-3 breasts, or about 1/2 rotisserie chicken, shredded)
1 tsp cumin
32 oz (4 cups) chicken broth
garnishes: tortilla chips, cheese, sour cream, salsa, or guacamole

Directions:
Heat 1 Tbsp olive oil over medium heat in a large soup pot. Add tomatoes, pepper, onion, garlic, salt and pepper. Let simmer on medium to medium-low heat for about 10 minutes. Once vegetables are softened, transfer to a blender and puree. In the same large soup pot, add 1 Tbsp olive oil, cooked chicken, and cumin (and salt and pepper, to taste). Once chicken is warmed up, add vegetable puree back into large soup pot. Add chicken broth and stir to combine. Let simmer an additional 15-20 minutes. Garnish with tortilla chips, cheese, sour cream, salsa, or guacamole.

***FREEZER INSTRUCTIONS***: Before adding chicken broth, remove from heat. Add broth and cool quickly. Portion into freezer-safe baggies. In two separate small baggies, place cheese and tortilla chips.

***TO COOK FROM FROZEN***: Thaw. Place soup into large soup pot. Bring to a low boil, and simmer for 15-20 minutes. Garnish with tortilla chips, cheese, sour cream, salsa, or guacamole.