Mexican Chicken Soup

1 pound carrots, peeled and sliced

1 yellow onion, diced

2 garlic cloves, minced

2 roma tomatoes, chopped

1 cup tomato juice

1 teaspoons cumin

1 teaspoons coriander

1 teaspoons chili powder

1 teaspoon salt

Juice from 1/2 lime

1 pound chicken breasts

4 cups chicken broth

1 gallon-sized plastic freezer bag


Add all ingredients to freezer bag except chicken broth and label. Remove as much air from the freezer bag as possible, seal, and lay flat in your freezer. The night before cooking, move frozen bag to your refrigerator to thaw. Add the contents to your slow cooker and add 4 cups chicken broth. Cook on “low” setting for 6-8 hours.

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