Friday, July 23, 2010

Freezer Meal Recipe Friday: Tex Mex Chicken Soup

So I do know its summer, but we LOVE this soup recipe.  Served with some homemade rolls (which can also be frozen) its a quick and easy meal.  The ladies in my freezer meal exchange rave about this also!  One warning though--make sure you are getting diced chillies and NOT diced jalapenos...unless you want to kick up the spice A LOT! (oops)

2 14-oz cans chicken broth
1 15-oz can Great Northern Beans (Rinsed and drained)
1 4-oz can green chillies, chopped
1 red onion, chopped
1 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, chillies, oregano, cumin and broth.  Stir and simmer for about 10 minutes. Add chicken and corn. If freezing, reduce heat and allow to cool before transferring to freezer container.  If eating immediately, allow to simmer an additional 15 minutes.

On eating day: Thaw and reheat on stove on low.

This recipe was adapted from Moms Budget.