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Hey everyone, it is John, welcome to our recipe page. Today, I will show you a way to make a special dish, crock pot freezer meal - chicken tortilla soup. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Sign Up & Start Listening Today! Chop and shred once tender, then return to the pot to add the remainder of your ingredients. Place it in your slow cooker (use a liner if you have one!) and add two cups of cold water. Stir in the lime juice before serving with the toppings listed above.

Crock Pot Freezer Meal - Chicken Tortilla Soup is one of the most popular of current trending foods on earth. It is appreciated by millions daily. It is simple, it’s fast, it tastes yummy. Crock Pot Freezer Meal - Chicken Tortilla Soup is something which I have loved my entire life. They’re fine and they look wonderful.

To get started with this particular recipe, we have to first prepare a few components. You can have crock pot freezer meal - chicken tortilla soup using 16 ingredients and 13 steps. Here is how you can achieve that.

The ingredients needed to make Crock Pot Freezer Meal - Chicken Tortilla Soup:

1. Take Main Ingredients
2. Get Chunky Salsa
3. Make ready Mild Rotel
4. Make ready Black Beans
5. Prepare Chicken
6. Take Crushed Black Pepper
7. Prepare Cumin
8. Take Garlic Powder
9. Prepare Chili Powder
10. Make ready Taco Seasoning
11. Get Tortillas
12. Make ready Extra Misc. Ingredients
13. Make ready Butter
14. Take Water
15. Prepare Cheese
16. Prepare Sour Cream

Make a double batch of this Slow Cooker Chicken Tortilla Soup using half of the chicken-tomatoes mixtured and drained juices. Note: This recipe is written for a double batch, in the event that you make it on its own, apart from the chicken casserole. Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf.

Instructions to make Crock Pot Freezer Meal - Chicken Tortilla Soup:

1. Bring a large pot of water to a steady boil and add seasonings & chicken breast.
2. In the mean time, grab a blender and add both cans of Rotel and the can of black beans (drain half the fluid from beans first), and puree the mixture.
3. Label a gallon sized Ziploc freezer bag with recipe name, date, and additional cooking directs. (See step 9-10 for cooking details)
4. Add pureed mixture and salsa to Ziploc bag and set aside.
5. Once chicken is done boiling, remove chicken from pot, and let cool. Save one cup of broth from the pot and discard the rest.
6. Shred chicken after it has completely cooled.
7. Add chicken, broth, and one cup of water to the Ziploc bag containing pureed mixture.
8. Seal bag, removing as much air from bag as possible. Freeze immediately.
9. When you are ready to prepare the Tortilla Soup for dinner, please keep in mind that you need to thaw bag in the refrigerator for ATLEAST 4 hours.
10. Once thawed, add meal to crock pot and cook on low for 5-7 hours.
11. When its almost done cooking, grab tortillas and slice into strips, brush with butter, and bake in the oven at 350 until golden brown.
12. Make yourself a bowl of your delicious meal and top with tortilla strips, cheese, & sour cream.
13. Enjoy!

Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Meanwhile, make tortilla crisps: In a large skillet over medium heat, heat oil. You can add the chicken broth to this step if desired. Shred the chicken breasts before serving.

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