Tuesday, December 28, 2010
Thursday, December 23, 2010
Wednesday, December 22, 2010
Thursday, December 9, 2010
Friday, December 3, 2010
3 cups cooked, chopped chicken breast (I used 3/4 jar of home bottled chicken)
1 onion, chopped
2 teaspoons minced garlic
2 cans chicken broth (about 4 cups)
1 (16 oz.) jar of salsa
1 heaping teaspoon chili powder
1 heaping teaspoon ground cumin
2 heaping tablespoons lime juice
½ (16 oz. bag) frozen corn
1 teaspoon chipotle rub (optional)
Sauté onion and garlic with cooked chicken breast until tender, about 3 minutes. Add chicken broth, salsa, chili powder, cumin, and lime juice, bringing to a boil. Reduce heat and cook 10 minutes and add corn, cooking for a few more minutes.
To eat immediately: serve with tortilla chips, avocado, cheddar or pepper-jack cheese, and sour cream.
For a freezer meal: cool to room temperature, transfer to freezer bags, label and freeze for no longer than 3 months. When ready to eat, defrost and reheat over low heat. Serve with tortilla chips, avocado, cheddar or pepper-jack cheese, and sour cream.
*I tried this one out this week and it was oh so easy and really good! I altered this recipe a bit from the original in Holly Clegg's Freezer Friendly Meals book. As with most soups, you really can just kind of dump and adjust to what you like. This adjustment is perfect for one meal for my small family (2 adults, 2 small children) with not much extra, so if you're cooking for more, dump in a bit more chicken broth to stretch it. ;)