High-Protein Tex-Mex Chicken Soup

Drescription

Make this grab-and-go Tex-Mex–inspired soup when you have leftover chicken, or use rotisserie chicken for this easy meal-prep soup. The frozen pepper-onion mix adds flavor and saves time in the kitchen, while the black beans add fiber and protein. Combine everything but the broth ahead of time, then add it and heat it in the microwave when you’re ready to eat. If you don’t wish to travel with liquid broth or don’t have access to a microwave, you can use reduced-sodium bouillon instead and just add hot water.

Ingredients

• 1 (14.5-ounce) can no-salt-added fire-roasted diced tomatoes, undrained
• 3/4 cup rinsed no-salt-added canned black beans
• 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

Directions

1. Divide tomatoes evenly among 3 (1-pint) canning jars or microwaveable airtight containers. Top each with 1/4 cup black beans, 1/4 cup pepper and onion mix, 1/4 cup corn and 1/3 cup chicken. Sprinkle 1 teaspoon taco seasoning into each jar. Cover and refrigerate for up to 3 days.
2. To prepare 1 jar of soup: Add 3/4 cup broth to the jar. Microwave, uncovered, on High in 1-minute increments, stirring between each, until steaming hot, 2 to 3 minutes total. Let cool for 5 minutes. Top with 2 tablespoons tortilla strips before serving.