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

DIRECTIONS:

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.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s