Freezer Meals Friday

Taco Soup

Ingredients

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.