Now you can do something really good with that freezer burnt chicken. Give it a try; you have nothing to lose.
Editor’s note: Originally Published December 11, 2010. Last Updated June 14, 2018 with updated text and re-edited picture.
One of my most popular posts is what to do with freezer burnt chicken. I’m going to have to start a “Freezer Burnt Chicken” series at this rate because my wife found more freezer burnt skinless boneless chicken breast this week. She told me to make soup with it.
OK, I hope I don’t have to do this frequently, but it was that good. Don’t freezer burn your chicken just to do this but if you happen to have some, this is a great solution.
Recipe Notes for Freezer Burnt Chicken Tortilla Soup
I cooked the breast in chicken broth to try to add taste and rehydrate the meat. I found it did rehydrate but didn’t add enough taste. I used chicken soup base which is a concentrated flavor to add the flavor back.
After the chicken breast was done, there was some debris that needed to be rinsed off the breast and strained out of the broth. This is mostly coagulated protein and is not dangerous. But would add no taste but just visually not good.
I added the jalapeno for more taste but cut back on the cumin from the original recipe. The heat rating on this is a 4/10.
Update note Feb 26, 2011: I did this again (will I never run out of freezer burnt chicken?) and this time put the breast and the chicken broth in a large dutch oven. Put on the top and placed in a 325 oven for 2 1/2 hours. This worked great since I could go away and do something else and the chicken was 170 when I checked.
In a large stock pot, cover the chicken breast with the chicken broth and bring to boil and then decrease to simmer and cover for 25-30 minutes until internal temp of chicken is 160 degrees.
Prepare onion, celery and carrot by cleaning and chopping. Clean the jalapeno then remove seeds and vein and minced finely (about 1/8″).
When chicken is done, remove and rinse off any debris and then strain broth into another container. Rinse out the stock pot.
Add 1 tablespoon oil to a stock pot over medium-high heat. When oil is hot, add the carrot, onion, and celery. Cook until starting to tenderize. About 6 minutes.
Shred chicken or cut into 1/2″ cubes. Add all ingredients except toppings into the pot. Simmer for 1-2 hours.
Preheat oven to 350 degrees convection. Cut tortillas into strips of 1/4 inch wide and 1 to 1 1/2 inch long. Spray baking pan with PAM and spread tortillas strips evenly. Spray lightly with PAM and bake for about 8 minutes until browned and then cool on a rack.
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Originally Published December 11, 2010.
Last Updated June 14, 2018.