Meet The Freezer Friendz!

Looking for a way to simplify dinnertime in your home?
You've come to the right place!
Our freezer cooking recipes are sure to take the headache out of evening meal prep.
We invite you to leave comments after you try a recipe, as well.
We'd love to know what you think!

Sunday, January 9, 2011

Chicken Enchilada Soup by Jackie

My sister recommended this recipe. It is slightly modified from the Chicken Enchilada Soup III recipe. Warning: It looks like mush, but it is very tasty!

1 pound skinless, boneless chicken breast halves (= 3c. cooked)
1 tbsp. vegetable oil
1/2 c. diced onion
1 clove garlic, minced
1 qt. (32oz.) chicken broth
1 c. masa harina
3 c. water, divided
1 c. enchilada sauce
2 c. shredded Cheddar cheese
1/2 tsp. salt
3/4 tsp. chili powder
1/2 tsp. ground cumin
1 c. corn

1.In a large pot over medium heat, cook chicken breasts in oil until well browned on all sides. Remove and set aside. (Or use left-over rotisserie chicken to save time.)
2.Cook onion and garlic in remaining oil until onions are translucent. Pour in chicken broth.
3.In a bowl, whisk together masa harina and 2 cups water until well blended. Pour into pot with remaining 1 cup water, enchilada sauce, Cheddar, salt, chili powder and cumin. Bring to a boil.
4.Shred cooked chicken and add it to the pot. Add corn to pot. Reduce heat and simmer 30 to 40 minutes, until thickened.
5. Cool completely.
6. Pour into gallon size Ziploc freezer bag.
7. Freeze flat on a cookie sheet.

Serving Day:
Thaw completely.
Reheat on stove or in microwave.

Top with sour cream and/or crushed tortilla chips.


  1. This soup is very good. It was thick when I defrosted it - just an FYI.
    Thank you so much for 1/2ing it for us. You are the best.

  2. Do you know how many servings this is for?

  3. This recipe feeds 6 adults. Enjoy!