I made 6 batches of this soup recipe for my freezer meal swap this month. I really like this soup - kind of like taco soup, but more enchilada-y. As far as freezer meals go this one is very easy to put together. My kids love all the toppings that you can put on it; guac, sour cream, cheese, chips, etc.Chicken Enchilada Soup
3-4 cups cooked, cubed chicken
1/2 cup chopped onion
15 oz can crushed tomatoes
10 oz can red enchilada sauce
4 oz can chopped green chiles
14 oz can chicken broth
14.5 oz can corn, undrained
1 teaspoon cumin
1 teaspoon chili powder
1/2 tablespoon dried cilantro
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon crushed bay leaves
Possible toppings: shredded cheese, tortilla chips, sour cream, guacamole, sliced olives, etc.
Freezer Meal Assembly:
Place chicken into a quart size freezer bag and freeze. In a bowl combine: chopped onion, crushed tomatoes, enchilada sauce, green chiles, chicken broth, corn, cumin, chili powder, dried cilantro, salt, pepper, and crushed bay leaves. Pour into a gallon size freezer bag and seal. Double bag in another freezer bag and freeze flat.
Heating Instructions:
Crockpot: Thaw chicken and soup bags. Pour both into crockpot and cook on high for 4 hours. Serve with toppings of choice.
Stove Top: Thaw chicken and soup bags. Pour into a pot and bring to a boil. Reduce heat and simmer for about 20 minutes. Serve with toppings of choice.
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