Go Back Email Link
–+ servings

Freezer Burnt Chicken Tortilla Soup

Now you can do something really good with that freezer burnt chicken. Give it a try; you have nothing to lose and only good soup to gain.
Prep Time10 mins
Cook Time2 hrs
Total Time2 hrs 10 mins
Course: Soup
Cuisine: Mexican
Servings: 10 servings
Calories: 256kcal
Author: Dan Mikesell AKA DrDan

Ingredients

  • 4 skinless boneless chicken breasts Freezer burnt
  • 64 oz reduced sodium chicken broth
  • 2 stalks celery chopped small
  • 1 red onion medium chopped small
  • 2 carrots medium chopped small
  • 1 jalapeno with seeds and veins removed - minced
  • 14 1/2 oz beef broth
  • 1 tablespoon Chicken soup base may skip if using fresh chicken breast
  • 10 1/2 oz RoTel diced tomatoes with green chilies
  • 15 oz black beans rinsed and drained
  • 15 oz cannellini beans rinsed and drained
  • 1 lb frozen whole kernel corn
  • 2 teaspoon parsley flakes
  • 1 teaspoon dried basil
  • 1/2 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 tablespoon olive oil

Toppings:

  • 3 flour tortillas
  • shredded cheese

Instructions

  • In a large stockpot, 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 the 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.

Notes

Pro Tips:

  1. If your freezer burnt chicken is really bad, just toss it.
  2. The chicken is dehydrated and lacks flavor. We are adding both back with this cooking.
  3. The beef broth adds some other tastes and is not a mistake.
  4. Feel free to adjust the spicing some to your taste. But remember, you are trying to add a lot of taste.
  5. I highly recommend the jalopano pepper.
  6. Good refigerated for 3-4 days. And yes, you can freeze it for a few months.
Make it Perfect First Time and Every TimeDon't miss out, check the full post. Almost every recipe includes easy step by step photo instructions so you can visualize yourself cooking this recipe along with helpful tips and options.

Nutrition

Calories: 256kcal | Carbohydrates: 38g | Protein: 20g | Fat: 4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 29mg | Sodium: 1112mg | Potassium: 539mg | Fiber: 6g | Sugar: 6g | Vitamin A: 2200IU | Vitamin C: 9.1mg | Calcium: 100mg | Iron: 3.1mg