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Chicken Taco Soup
This amazing, freezer friendly chicken taco soup is not only gluten free and dairy free (if you don’t add cheese at the end), but it freezes beautifully either before cooking or after. Packed with fresh flavor, the veggies give it that fiesta vibe that everyone will love.
Optional toppings: diced avocado, lime wedges, sour cream or plain Greek yogurt*, shredded cheddar cheese*, sliced green onions, corn tortilla chips, hot sauce
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Heat oil in a large skillet over medium-high heat. Add diced onion and bell peppers, and cook until they begin to soften, about 5 minutes. Season lightly with salt and pepper while they cook. Stir in the garlic during the last 30-60 seconds. (Freezing instructions begin here.)
Add the veggie mixture, chicken, tomatoes, black beans, pinto beans, corn, green chilis, chicken broth, and taco seasoning to the slow cooker. Stir until combined.
Cover and cook on low for 4-6 hours, or until cooked through. (Chicken is done when it has no more pink inside and/or registers 165°F internally.)
Remove the chicken to a cutting board and shred with two forks or chop into bite-sized pieces. Stir it back into the soup.
Taste and adjust salt and pepper amounts. Serve warm, topped with your favorite suggested toppings.
Freeze For Later: Follow Step 1. Add cooked, cooled veggies and all other ingredients (except the optional toppings) to one or two gallon-sized freezer bags or containers. Seal and freeze.
Prepare From Frozen: Note: You will need your favorite optional toppings to make this meal. Thaw. Follow Steps 2-5.