Spicy Tortilla Soup Freezer Meal Recipe
Hannah Stewart
It's time to reclaim those precious moments with your family, knowing that a warm, satisfying bowl of goodness is just a quick reheat away.
Prep Time 5 minutes mins
Cook Time 3 hours hrs
Course Main Course, Soup
Cuisine American, Mexican
Servings 4
Calories 506 kcal
- 14.5 oz black beans drained and rinsed
- 14.5 oz diced tomatoes
- 4 cups broth of preference
- 1 tsp cumin
- 3 oz tomato paste can
- 2 tsp garlic powder
- 1 cup frozen diced onion
- 1/2 tsp black pepper
- 1 tsp salt
- 4.5 oz green chiles
Freezer Prep Directions:Prepare a gallon freezer bag, labeling according to your preferred method.
Add all ingredients, except chicken broth, to a labeled gallon freezer bag.
Seal bag, removing as much air as possible, and freeze for up to three months.
Slow Cooker Directions:Dump contents of the freezer bag, plus 4 cups of chicken broth, to a slow cooker.
Cook on low 3-4 hours.
Stir and serve! Optional: Top with avocado, guacamole, or salsa.
Instant Pot Directions
- Dump the contents of the freezer bag into the Instant Pot, add 4 cups chicken broth.
- Set to High Pressure for 10 minutes, then allow a 10-minute natural release followed by a quick release.
- Stir and serve! Optional: Top with avocado, guacamole, or salsa.
Make it Gluten-Free:
- Ensure your broth is gluten-free.
Make it Dairy-Free:
- This recipe is naturally dairy-free.
- Optional: Garnish with tortilla chips (of dietary preference), cheese and fresh clantro.
- Make it pretty with a fresh lime wedge on the side!
- If you do not want a spicy soup omit the green chilies. Still delicious just no kick.
Calories: 506kcalCarbohydrates: 97gProtein: 26gFat: 8gSaturated Fat: 1gSodium: 10547mgPotassium: 3260mgFiber: 22gSugar: 35gCalcium: 430mgIron: 26mg
Keyword Crockpot soups, freezer meals, Slow cooker soup, Vegan recipes, Vegan Tortilla Soup