Description
Preserve summer’s bounty with Chicken Taco Soup Starter for Freezing—perfect for quick meals with leftover chicken and garden produce.
Ingredients
Scale
STARTER:
- 2 tablespoons coconut or avocado oil
- 3 medium yellow onions, diced
- 3 large poblano peppers, diced
- 2 large red bell peppers, diced
- 1 large green bell pepper, diced
- 3 large jalapeno peppers, minced
- 3 cups zucchini or yellow squash, diced
- 9 cups paste tomatoes, diced
- 6 garlic cloves, minced
- 4 tablespoons tomato paste (or tomato powder)
- 3 tablespoons taco seasoning
SOUP:
- 1 bag frozen soup starter
- approx. 4 cups chicken broth
- approx. 4 cups cooked chicken, diced
- 1 can black beans, drained and rinsed (omit for paleo)
- Unrefined sea salt, to taste
Instructions
To make the starter:
- Heat the oil in a large pot over medium heat. I like to use my favorite cast iron Dutch oven.
- Add the onions and all peppers and cook until tender, about 10-15 minutes.
- Stir in the zucchini or yellow squash and cook 5-10 minutes, until softened.
- Add the garlic and cook briefly until fragrant and well combined.
- Stir in the taco seasoning, tomato paste, and tomatoes.
- Bring mixture to a boil, then reduce heat and simmer about 15 minutes or until the tomatoes are tender and the flavors have melded.
- To freeze, cool completely and divide into 3 quart-sized freezer bags.
To make the soup:
- Combine 1 bag soup starter with 4 cups chicken broth in a large pot over medium-high heat, stirring occasionally.
- When the frozen starter has completely thawed, bring the mixture to a gentle simmer and stir in chicken and beans.
- Continue simmering until heated through.
- Taste and add unrefined sea salt as necessary.
- Serve hot, with shredded raw cheddar, sour cream, and diced avocado. Pairs well with gluten-free cornbread.
