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Mex Chicken Soup Freezer Recipe
2 14-oz cans chicken
1 15-oz can Great Northern Beans (rinsed & drained)
1 4-oz can green chillies, chopped
1 red onion, chopped
1/2 tsp minced garlic
2 tsp dried oregano
1 tsp ground cumin
3 cups cooked chicken, chopped
1 cup frozen corn
Spray a large soup
pot lightly with non-stick cooking spray. Saute garlic and
onion until onion is translucent. Add beans, chilies, oregano,
cumin and broth, stir and bring to a boil. Reduce heat, cover
and simmer for 15 minutes. Add chicken and corn and simmer
for 15 minutes, or until soup is heated throughout. Can serve
some now if desired, or freeze entire batch of soup.
To freeze: Allow
to cool, then pour into labelled freezer containers and freeze.
To serve: Remove
& defrost. Put soup in soup pot and heat over low heat.
You can also cook
from frozen, but be aware it will take longer.
You can also freeze
in single serving sizes and use for lunches where a microwave