Late dinner
Simmer it at noon, crown it with crunch at eight.
The soup is already made with rotisserie chicken, waiting in the pot for a fast reheat.
Tortilla strips, a squeeze of lime, and a little avocado turn a cold evening into a warm bowl in minutes.
Ingredients
For this batch of after-practice chicken tortilla soup, serves 6 is the planning size and 10 minutes to reheat (soup cooked earlier) is the work window.
- 3 cups cooked shredded rotisserie chicken
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) fire-roasted diced tomatoes
- 1 can (4 oz) diced green chilies
- 1 cup frozen corn
- 6 cups low-sodium chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Toppings: tortilla strips, shredded cheese, avocado, lime
How to Make It
Use the pan time for after-practice chicken tortilla soup wisely, then move the meal into bowls, boxes, or storage.
- Earlier: combine the broth, tomatoes, green chilies, black beans, corn, cumin, and chili powder in a pot and simmer 20 minutes.
- Stir in the shredded chicken and warm 5 minutes until heated through.
- Cool the soup and refrigerate it in the pot.
- After practice, reheat a bowl until steaming hot, then add tortilla strips, cheese, avocado, and a squeeze of lime.
Do the Slow Part Early
Use a rotisserie chicken and simmer the soup earlier, so after practice you only reheat and top. The crunchy toppings go on fresh at the table.
- Shred the rotisserie chicken and simmer the soup in the afternoon
- Set out the tortilla strips, cheese, and lime before you leave
- Cool the pot so reheating a bowl is the only step
Store and Reheat
The soup reheats fast and tastes even better the next day. Keep the crunchy toppings separate so they stay crisp.
- Microwave a bowl 2 to 3 minutes, stirring once, until it steams
- Stovetop: 6 minutes over medium, stirring, with a splash of broth
- Add tortilla strips and avocado after reheating; soup keeps 4 days
- Serve with: cornbread, lime wedges
Make It Fit Tonight
Small Tweaks That Help This Dinner Land
Make it creamy
Stir in a splash of cream or a spoonful of cream cheese for a richer broth.
Add rice
Spoon the soup over cooked rice to stretch it further.
Turn up the heat
Add a chopped chipotle in adobo to the adult bowls.
Use leftover turkey
Shredded roast turkey works in place of chicken.
Pack it in a thermos
It travels hot to the next practice with toppings on the side.
Plan The Next Step
Plan your make-ahead soups
Use the planner to keep a reheatable pot ready for the next long evening.