I’m celebrating National Soup Month at my house & serving up some ‘thumbs up’ combinations that my family loves. This soup is pretty easy to make and I usually pull it together on a weekend, or snow day, in one H-U-G-E pot. My favorite part of this recipe? I let the excess cool & freeze it up. I’m all about streamlining when I can. Yup, I’m a self proclaimed recipe geek that gets excited whenever I can take one meal & turn it into two for my crew of five.
This past fall was tricky for our family and I relied heavily on the meals that I had prepped in the freezer; it was a lifesaver & made our meals doable during a time when ‘cooking’ wasn’t an option. Now, we’re back at filling the freezer shelves with yummy, easy meals & hope you’ll follow along….
One quick note: although this recipe is served over brown rice, I don’t mix the rice into the large pot of soup. I’ve found that frozen rice isn’t all that tasty. The night we thaw & warm the soup, we simply make fresh rice to add to the mix.
Chicken Burrito Soup by Jodie Fitz
5 pounds boneless, skinless chicken thighs
2 lbs. of frozen corn kernels
1 sweet onion, finely chopped
28 oz. petite diced tomatoes
2 – 15.5 oz. black beans
1 tablespoon onion powder
1 tablespoon cumin
1 1/2 teaspoons salt
1 ½ teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon white pepper
¼ teaspoon cayenne pepper
Place the chicken thighs into a large saucepan or Dutch oven. Add just enough water to cover the chicken. Cover, bring the chicken to a boil & cook for 30 minutes.
Remove the chicken from the liquid and let it cool. Add the onions to the stock you have just created by cooking the chicken. Add the diced tomatoes & black beans, including the liquid in the cans. Add the frozen corn, onion powder, cumin, salt, chili powder, garlic powder, white pepper & cayenne pepper. Cut or shred the chicken & add it back into the soup. Stir all of the ingredients together & bring the soup to a boil, reduce the heat & simmer the soup for approximately 30 more minutes.
Cook the re rice & serve the soup over the rice.
FREEZE AHEAD MEAL: You can cut the recipe in half. We always make a H-U-G-E batch because we let it cool & freeze the excess so that we can simply thaw, warm & serve on a busy weeknight. Freeze it without the rice & make fresh rice the night you are ready to use your freezer meal.