This soup is full of flavor and easy to prepare. Serve it up with a dollop of sour cream and a sprinkle of baked tortilla crisps, or a side of cheese quesadillas for an easy weekday meal.
Ingredients
1 - 1½ pounds chicken thigh or breast meat, cut into one inch chunks
1 T chili powder
1 t cumin
1 T Lime Pepper seasoning ( or Steak Seasoning)
1-2 cloves garlic, grated
Frontera Three Citrus Garlic Marinade or Frontera Key Lime Cilantro Taco Skillet Sauce (I have used both, depending on what my store stocks at any given time and they are equally good.)
2 4 ounce cans chopped green chilis
1 cup sweet onion, diced
1 15 ounce can Eden organic canellini (white kidney) beans or 1 15 ounce can black beans
1 small package frozen corn
1 8 ounce package Pacific Chicken Bone Broth or one cup chicken stock
Instructions
Label gallon freezer bag with name of recipe, date made and be sure to indicate adding one cup bone broth or chicken stock at the time of cooking.
Mix all ingredients together except bone or chicken broth and place into a gallon freezer bag.
Lay flat and freeze for 2-3 hours until solid. Once solid, freezer packs can be stored upright in bins or boxes to maximize freezer space.
Day of cooking take packet from freezer and allow to defrost slightly on counter at room temperature until the contents can be dumped into your crockpot.
Add 8 ounces Pacific Chicken Bone Broth or one cup chicken stock.
Cook on high for 3-4 hours or on low setting for 6 hours.
Keep a close eye on your crockpot as all crockpots cook differently depending upon their power and size. Add more chicken broth if the contents become uncovered during cooking.
Soup is done when the chicken is fork tender.
Serve hot with a dollop of sour cream and baked tortilla strips as a garnish.
Recipe by at http://www.kathleencarmony.com/2016/03/02/freezer-crockpot-green-chili-chicken-soup/