Source: Holly Clegg's Trim & Terrific Freezer Friendly MealsServes 6
1 medium red onion, chopped
1/2 tsp. minced garlic
2 (14.25oz) cans chicken or vegetable broth
1 (15.5oz) can great northern beans, rinsed and drained
1 (4oz) can chopped green chilies
2 tsp. dried oregano leaves
1 tsp. ground cumin
3 C. chopped cooked chicken
1 C. frozen corn
In a large non-stick pot coated with non-stick cooking spray, saute the onion and garlic until tender, about 5 minutes. Add the chicken broth, beans, chilies, oregano, and cumin. Bring to a boil; reduce heat. Cover and simmer for 15 minutes. Add the chicken and corn. Cover and cook for 10 minutes more or until heated through.
To Prepare and Eat Now: Eat when ready.
To Freeze: Cool to room temperature, then transfer to freezer containers, label, and freeze. Recommended freezing time: up to 3 months.
To Prepare After Freezing: Remove from freezer to defrost. Reheat in a non-stick pot over a low heat. Alternately, you can reheat in the microwave.
Verdict: I didn't really like this. My husband did though. I probably won't make this one again.
1 comments:
I'm not sure I would like the navy beans in it????
When I make chicken soup I only put in one can of chicken broth and water. The flavour of the chicken should make the rest of the broth taste when you eat it. I rather have more water then can broth taste.
I have also found the best chicken soups are from throwing whatever you have left over in the fridge in the soup including noodles and rice.
I usually make my own broth from boiling up chicken or turkey bones or carcases.
Marlyn
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