Enchilada Soup

*10 Ing. or Fewer *Gluten-Free–Optional *Vegetarian *Vegan
Makes 6–8 servings
Prep. Time: 5 minutes Cooking Time: 6–8 hours Ideal slow-cooker size: 6-qt.
Needed at Time of Preparation:
14½-oz. can of diced tomatoes with green chiles or chipotles
12-oz. jar enchilada sauce
4 cups vegetable broth *choose gluten-free broth to make this recipe gluten-free
1 small onion, chopped
3 cups tricoloured peppers, sliced
10-oz. pkg. frozen corn
1 cup of water
Preparation Instructions:

  1. Place all ingredients into a gallon-sized freezer bag.
  2. Remove as much air as possible and seal bag.
  3. Label bag with the information below, then freeze.
    TIP: If 6–8 servings are just too much for you, either split the recipe between 2 freezer bags or make it all and freeze the leftovers.
    Information for Freezer Bag:
    ENCHILADA SOUP
    Makes 6–8 servings
    Cooking Time: 6–8 hours Ideal slow-cooker size: 6-qt.
    Needed at Time of Cooking:
    ½ cup uncooked quinoa

Instructions:

  1. Thaw bag completely for 24–48 hours or more.
  2. Empty contents of bag into crock along with the quinoa.
  3. Cover and cook at least for 6–8 hours.

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