Freezer Chicken Tortilla Soup

Last night I wanted something quick and easy.  I had leftover fajita chicken from the other day, pinto beans in the freezer and homemade hot sauce in the freezer, and freezer cream of chicken soup.  From that, I made Freezer Chicken Tortilla soup!  It took about 20 minutes to defrost everything in the microwave, and about 10 minutes to cook!  Perfect Meal!!

Ingredients:

Cream of chicken soup from freezer (about 4 ladle-fulls)

Salsa from the freezer (about 2 cups)

Pinto Beans from freezer (about 4 ladle-fulls)

Fajita Chicken meat cubed (equivalent of a couple chicken breasts)

Tomato (diced)

salt (to taste)

pepper (to taste)

tortilla chips (a handful)

shredded cheddar cheese (a couple tablespoons)

Directions:

Dump it all in a pot except the last two ingredients.  Heat through.  Ladle into bowl.  Crunch up a couple tortilla chips and top with cheese.  YUMMO! 

 

*I suggest adding a little bit of cut up avacado to the top too.  I was out.

 

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Tangy Hummus

This is definitely not traditional, but it didn’t matter to me because I have never had more than a bite of hummus in my lifetime, so I didn’t have any expectations.  Without knowing what it should taste like, I created this.

Ingredients:

2 cups Cooked chickpeas (garbanzo beans)

2-3 tbsp. miracle whip

Juice of 1 lemon

6-10 basil leaves, chopped

1-2 tbsp. salsa (I used the salsa I prepared here)

Salt & Pepper to taste

Directions:

Mix all ingredients in food processor and process until smooth.

I have been eating this with Fritos and as a condiment on my turkey sandwich instead of mayo.  I think it would taste good on crackers, veggies or anything else that one would eat hummus with.  Please let me know if you like it!!

Salsa Recipe

What you need:

couple tbsp olive oil

1-28 oz can of Diced Tomatoes

1-28 oz can of Rotel tomatoes with chiles

1 onion chopped

4-5 cloves of garlic minced

4 jalapenos with seeds minced

fresh cilantro (handful chopped)

blender

Instructions:

Heat olive oil in stock pot.  Add onion, garlic, jalapeno, and tomatoes.  Cook down for about 5-8 minutes.  Add cilantro.  Put into blender and blend down until it is the consistency you want.  This allowed me to freeze about 5 containers of salsa. 

Caution: This is spicy!!