Friday, October 29, 2010

Freezer Meals Friday

Taco Soup
6-8 chicken tenders
Taco seasoning
Chicken stock
1 can of black beans
1 can of diced tomatoes with sweet onions
1 cup cooked rice
Garnishes: sour cream, shredded pepperjack cheese, chopped cilantro
1. Coat chicken tenders in taco seasoning and cook in a frying pan until juices run clear; cool and shred with two forks.
2. Combine chicken, beans, tomatoes, rice, and chicken stock (the amount of chicken stock you add depends on if you want a more brothy soup or a thicker soup) in a large pot; bring to a boil and then reduce heat and let simmer for 20 minutes.
3. Let cool completely and carefully ladle into a gallon ziplock bag; lay flat in a pan and freeze until solid, then stack in your freezer and freeze for up to 3 months.
4. To serve, thaw overnight in the fridge and then transfer soup to a large pot; simmer over medium heat until heated through.
5. Serve with garnishes and cornbread muffins.

No comments: