Did you know you can freeze soup? You can! And you can freeze it a variety of ways. You can save money by making a big pot of homemade soup and freezing it. Then you can have homemade soup any time you want! Any soup can be frozen, including cream based soups. When the soup is done let it cool a bit. Then put it in the refrigerator until it cools off completely. Then it will be ready to freeze using one of the steps below.
1. FREEZE YOUR SOUP IN BAGS -- You can freeze soup in zipper style freezer bags. You can use the large bags to freeze a family size portion of soup or you can use small bags to make handy individual servings of soup. Just be sure you do not lay the bags directly on any type of rack in the freezer because it can freeze around the rack then the bag will get stuck. If you have a rack, simply put a paper plate down first then you can stack the bags on top of each other. To serve the soup, run the bag under hot water then the frozen soup will just slip right out of the bag. Warm on the stove or in the microwave.
2. FREEZE YOUR SOUP IN CONTAINERS -- You can also freeze soup in plastic containers. Simply pour the soup into any size container leaving about 1/2 inch of space at the top to give the soup room to expand when it freezes. You can take out the container and let it thaw or you can run the bottom of the container under hot water and the soup cube will just pop out! Then heat on the stove or in the microwave and serve.
3. FREEZE YOUR SOUP IN THE POT -- If you are making a big pot of soup to serve at a party or to bring to a pot luck dinner and you want to get it ready in advance, just make the soup at your convenience then freeze the whole pot! You just need to be sure you have room in your freezer and be sure the pot has cooled completely before putting it in the freezer. Take the soup out of the freezer two days before using it and let it thaw in the refrigerator. If you need to thaw it quickly, simply put the pot on low heat on the stove top and when it has completely thawed just heat and serve.
It is also a good way to save time. Just warm up a bowl of soup and have a salad with it when you're in a hurry.
The soup for today is Chicken Tortilla Soup. This soup is quick to make, flavorful and filling! This also freezes well.
Chicken Tortilla Soup
1 onion, chopped, divided
3 cloves garlic, minced
1 tablespoon olive oil
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon lime juice
1 teaspoon garlic powder
1/2 teaspoon chili powder
1 (28 ounce) can crushed tomatoes
4 (10.5 ounce) cans condensed chicken broth
1 1/4 cups water
1 cup whole corn kernels, cooked
1 (15 ounce) can kidney beans, rinsed and drained
1 (4 ounce) can chopped green chili peppers
1 (15 ounce) can black beans, rinsed and drained
1/4 cup chopped fresh cilantro
2 boneless chicken breast halves
crushed tortilla chips
shredded Monterey Jack cheese
chopped green onions
Dice the boneless, skinless breasts; heat oil in a medium stock pot over medium heat, add chicken, garlic cloves and 1/2 cup of the diced onion and 1/2 teaspoon chili powder. Cook until the chicken is no longer pink. Stir in the remaining chili powder, cumin, garlic powder and lime juice; add tomatoes, broth and water, bring to a boil.
Stir in corn, kidney beans, chile's, black beans, cilantro, and chicken. Simmer for 1 hour.
Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.