Mexican Chicken Soup Freezer Meal

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Mexican Chicken Soup - Freezer Meal

  • Servings: 2 Freezer Meals, 8 servings each
  • Difficulty: easy
  • Print
Ingredients:
2 pound carrots, peeled and diced
2 medium-sized yellow onion, diced
4 large cloves of garlic, minced
4 roma tomatoes, chopped
2 cup tomato juice
2 teaspoons cumin
2 teaspoons coriander
2 teaspoons chili powder
2 teaspoon salt
Juice from 1 lime (about 4 tablespoons)
2 pounds boneless skinless chicken breasts, cut into 1″ chunks
8 cups reduced-sodium chicken broth (not needed until day of cooking)
2 gallon size freezer bags

Preparation:
Add half of all ingredients to each bag, except chicken broth. The night before cooking, move frozen bag to your refrigerator to thaw. The morning of cooking, pour contents of freezer bag into your slow cooker and add 4 cups chicken broth. Cook on “low” setting for 6-8 hours, or until chicken is cooked through.

Optional Garnish: shredded cheese, avocado, cilantro, Crushed Homemade Tortilla Chips


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