This week I have an awesome guest post from our darling daughter-in-law, Aspen Boren! Aspen was born in Salt Lake City and spent most of her childhood there. She and our son met at Southern Utah University and were married in 2013. They have two adorable children–Eli Boyd (almost 2) and Oaklynn Rose (1 month). Recently, she graduated with her bachelors from Southern Utah University in Family Life and Human Development–Family Services. She accomplished this all while having her little family, which is so amazing to me. She is a stay-at-home mom and loves rock climbing, dancing, yoga, arts and crafts and spending time with family. She is an amazing wife and mother and is really, really good at it 🙂 AND she is also great at making freezer meals. Aspen is sharing one of her favorites with us today. Thanks so much Aspen for sharing. Love you!!! Okay, I have to share just one more adorable pic :).
(adapted from peasandcrayons.com)
Prep: 15 mins Cook: 6 hours Total: 6 hours, 15 mins
6 cups of low-sodium vegetable broth [or chicken broth!]
1 cup canned crushed tomatoes
1/4-1/2 cup tomatillo salsa verde
3 TBSP tomato paste
2 TBSP olive oil
3 cups black beans [cooked or *canned]
1-2 cups pinto beans [cooked or canned]
3 boneless, skinless chicken breasts
4 small corn tortillas, torn into small pieces
2 small onions [approx 2 cups]
2 jalapenos [seeds and veins removed]
1 large bell pepper
juice of 1/2 a fresh lime
2-4 TBSP fresh cilantro
1 tsp chili powder
1 tsp garlic powder
1 tsp cumin
1/2 tsp cayenne pepper
salt, to taste [amount added will vary on sodium content of broth + tomatoes/beans]
shredded mexican cheese blend
crunchy tortilla chips
…plus add your favorites from the list below:
greek yogurt or sour cream [I add lime zest to mine for extra oomph!]
chopped red onion
chopped green onion
sliced jalapenos [for fire and flair]
fresh pico de gallo
For a brothier soup, keep a bit of extra vegetable or chicken broth on hand to add towards the end.
*If using canned beans, simply drain and rinse and you’re ready to go!
Literally, toss everything into the freezer bag EXCEPT the corn tortilla’s. Zip tight making sure most of the air is out. Place in the freezer. When ready to eat, thaw in the refrigerator over night.
Dump into the crockpot and break apart the corn tortilla’s and toss them in. If you want more of a thick soup add a few more strips of the corn tortilla’s. If you like your soup more on the thin side, add more vegetable or chicken broth. Cook on high 4-6 hours. Shred the chicken around the 4 hour mark. Let simmer for another 2 hours.
Add your favorite toppings and ENJOY!!
I like to do mine a bit more thick and eat it “salsa style” — YUM!!!