Slow Cooker Tortilla Soup is one of our favorites to freeze and take for school lunches. We like to add chicken to it, but you could definitely make a vegetarian version as well by omitting the chicken.
There are a few meal prep strategies that you could do before you make this soup, that will help you stock your freezer for other meals as well. I like to use Slow Cooker Vegetable Broth in this recipe. It’s almost free to make and one batch will give you enough broth to make this tortilla soup, plus an extra three cups to use in another recipe.
You can also get ahead by making a batch of shredded chicken. You will only need about two breasts for this soup, but if you cook and shred 8 chicken breasts, you will be able to freeze 6 more for future meals.
You can save time by preparing this recipe in a number of ways:
Prepare the tortilla soup the night before you need it
Assembling the soup in the crock pot, the night before you need it will allow you to simply turn on the slow cooker in the morning and let it cook all day while you’re at work.
If you don’t have the fridge space to store your crock pot over night, consider opening your cans, rinsing beans, chopping onions and garlic and measuring spices as you pre-prep, so you can just add them to the slow cooker in the morning.
Freeze extra portions of tortilla soup for lunches
This soup is a quick weeknight meal, but is also amazing as a hot lunch. You will get 8 2-cup portions from this recipe so it’s a great one to freeze for later.
Toppings and variations
As I mentioned previously, you could definitely make a vegetarian version by omitting the chicken and chicken bouillon concentrate. Adding toppings isn’t necessary but is a nice touch. Some toppings you could add are:
- Diced avocado
- Fresh cilantro
- A squeeze of lime
- Shredded cheese
- Tortilla strips or chips