We love this recipe, it is best made in the slow cooker, frozen, and then pulled out for a meal later on. It is never as good on the first day as it is after it has been in the freezer for a bit! I am making this today as part of my marathon freezer cooking session!
Tortilla Soup
6 chicken breasts cooked and shredded
2 cloves minced garlic
3 x 14 oz cans chicken broth
4 x 14 oz stewed tomatoes pureed
2 cans black beans, rinsed
2 cups salsa
2 tbsp cumin
1 cup chopped fresh cilantro
Serve with shredded Monterey Jack cheese and tortilla chips
Add all ingredients except cilantro to slow cooker.
Cook on high for 6 hours, then on low until serving time.
During last half hour of cooking time, add cilantro.
Freeze using the freezer bag method.
![[the-library.jpg]](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZlgbkzq4RFoBQc3lUKiqnqmqJKJ_OvF8tsg4xUtv3A6fDdV2iaYc-f2GJHGXNypj1LPHuqZ8UPUpK7aA0NY7wN5lyaEYmIfFqYSDIxPYzg_rBBouE60A0LABiXUbdI73MhHN24Xb7-nc/s1600/the-library.jpg)
7 comments:
That sounds delicious! I have been thinking about collecting recipes to make and freeze before my baby is born. I think this will be a good one for the collection! Thanks for posting!
This sounds really tasty! Thanks for sharing. Have a great weekend.
This does sound really yummy! Now do you cook it for the full 6 hours, cool it completely, then freeze it? How many meals can you get out of one batch? I would like to try this.
Going to try this!
Yummy! I need to try this recipe for our family, especially if it freezes well!
Thanks so much for participating in my Favorite Ingredients Friday recipe exchange. I do appreciate it.
I hope to see you again next Friday!
I need more freezer recipes. Thanks!
Anything with cilantro in it is DEFINITELY going to be loved by me!!
His,
Mrs. U
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