Level up this easy meal prep soup with rotisserie chicken, or use leftover chicken to make this grab-and-go Tex-Mex inspired soup. In addition to flavoring this soup and saving you time in the kitchen, the frozen pepper-onion mix is also a source of fiber and protein.
When it comes time to eat simply combine everything except the broth ahead of time then add it and reheat in the microwave.
You can also use reduced-sodium bouillon if traveling with liquid broth is a hassle, or if you are one to whom use of microwave is not available. In this case, you will add only hot water to it.
– 1 (14.5-ounce) can no-salt-added fire-roasted diced tomatoes, undrained – 3/4 cup rinsed no-salt-added canned black bean – 3/4 cup frozen bell pepper and onion mix – 3/4 cup frozen corn
– 1 cup shredded rotisserie chicken breast – 1 tablespoon taco seasoning – 2 1/4 cups reduced-sodium chicken broth, divided – 6 tablespoons tortilla strips, divided
Divide the tomatoes among three 1-pint canning jars or microwave-safe airtight containers.
Top each with 1/4 cup black beans, 1/4 cup pepper and onion mixture, 1/4 cup corn and 1/3 cup chicken. Place a tsp of the taco seasoning in each container. Cover and refrigerate for up to three days.
For one serving of soup at a time, combine 3/4 cup of stock in a quart jar. Cover and microwave on High in 1-minute increments, stirring between each heating,
until heated through, 2 to 3 minutes total. Let cool 5 minutes. To serve, top with two tablespoons of tortilla strips.