If you love Cafe Rio’s Chicken Tortilla Soup, but don’t want to go out, We have got you covered with this AMAZING copycat recipe!! Perfect for any time of year, this light and flavorful soup is a must-have in your recipe arsenal. Keep this recipe on hand in your freezer for a quick and satisfying meal anytime.
Label your freezer bag with the recipes name, cooking instructions, and date.
Blend together 1 (15 oz) can Diced Tomatoes, 1/2 (4.5 oz) can Diced Green Chilies and 1/4 bunch Cilantro, add to bag. Add the rest of the ingredients EXCEPT 4 cups Low-Sodium Chicken Broth to the freezer bag.
Carefully remove as much air as possible, seal and freeze for up to three months.
Slow Cooker:
Empty the thawed contents of the bag into a slow cooker.
Add 4 cups Low-Sodium Chicken Broth.
Cook on low for 4-6 hours or on high for 3-4 hours until the internal temperature reaches 165F.
Pressure Cooker:
Empty the frozen contents of the bag into a pressure cooker.
Add 4 cups Low-Sodium Chicken Broth.
Turn the pressure to high and cook for 20 minutes, quick pressure release.
Additional Instructions:
Shred or cube chicken and return to pot for 5-10 minutes before serving.
Top with avocado, pico de gallo, grated cheese, tortilla strips, or other desired toppings. Serve as is, with quesadillas, or with a taco salad.
Printable Bag Label Instructions: Click the link below to download the recipe label. Afterward, print it out and tape it to the freezer bag with clear shipping tape for convenient labeling.Tortilla Soup Bag Label