I previously mentioned planning to share freezer-friendly meal recipes; so far, only the Lasagne recipe is available here. I apologize for the delay in posting more recipe content.
Today, I am presenting a favorite soup recipe that can be prepared fresh or assembled for freezing up until the milk addition step. Place the soup in a ziplock bag and freeze it prior to adding milk. When ready to eat, slightly thaw it and transfer it to a crock pot for a low, all-day simmer, which smells wonderful! About 30 minutes before serving, switch to high, incorporate the milk and flour, and stir in the cheese last for a delightful result!!
The recipe details are as follows:
Components required (in addition to chicken):
Six halves of boneless, skinless chicken breast, diced
One cup of chopped onions
One cup of thinly sliced celery
Two garlic cloves, minced
Two (19 oz) cans of white kidney beans
One 12 oz. can of corn, with its liquid
Two (4 oz) cans of diced green chilis
Two teaspoons of chicken bouillon powder
One teaspoon of cumin
One half teaspoon of pepper
One cup of milk (I use 1 percent, though half n half is suggested and would be excellent!)
One tablespoon of flour
One cup of shredded montery jack with jalapeno cheese (or substitute with what you have in your refrigerator!)
Sauté the chicken, onion, celery, and garlic in cooking oil within a large Dutch oven or frying pan until the chicken is cooked through and the onion softens. Introduce the next nine ingredients. Stir everything. Cover. Let it simmer for 40 minutes, stirring occasionally. {If freezing for later use, cool the soup completely at this stage and prepare it for the freezer.}
Blend the milk with flour in a small bowl until smooth. Incorporate this mixture into the chili. Then, add the cheese. Heat and stir until the soup thickens and is fully warmed.
Serve alongside warm, fresh bread or biscuits.
{The biscuit recipe is available here.}
Enjoy this meal!
