Make Ahead Chicken Tortilla Soup

One of my favorite ways to knock out three meals for the month in about 10 minutes is to make my own mixes. This also saves freezer space, but takes the same amount of time [or less!] to prepare on cooking day.

Make Ahead Chicken Tortilla Soup

Snack Baggie 1:

• 1 cup of rice [white or brown, you pick! In an effort to be healthier, we'll be opting for brown]

Snack Baggie 2:

• 2 tablespoons chicken bouillon granules


• 2 teaspoons sugar


• 1 teaspoon lemon pepper


• 1 teaspoon dried cilantro leaves


• 1/2 teaspoon garlic powder


• 1/2 teaspoon ground cumin


• 1/2 teaspoon salt


• 1/4 cup dried minced onion

Gallon Sized Bag:

• 1 can of chicken


• 1 can of corn (15.5 oz)


• 1 can of tomatoes and green chilis (10 oz)


• tortilla chips

The How-to:

1. Label Ziploc Bag


2. Place Can of Corn & Can of Tomatoes & Green Chilis in bottom of Gallon-Sized Ziploc


3. Put snack bags next to cans vertically-nice & snug


4. Put Can of Chicken sideways in top of bag.


5. Stuff remainder of bag with tortilla chips. Slightly crush them and zip tight!

On Cooking Day

1. Pour everything except tortilla chips into a pot with 10 cups of water. [Drain the chicken & the corn first!]


2. Bring to a boil, then reduce heat, cover, & simmer for 20 minutes.


3. Throw half the chips in, remove from heat, cover for 5 minutes.


4. Serve with remaining chips.

Making this soup from scratch takes forever because you have all the spices to measure out, but if you make 3 at once... catch my drift?

Enjoy!