Ingredients
- 1/4lb carrotspeeled and diced (2 carrots or one cup)
- 1 red oniondiced
- 1 lime for juice
- 1 1/2cup frozen corn
- 3tablespoon olive oil
- 1can (28oz per can) crushed tomatoes
- 1 can (15oz per can) black beansdrained and rinsed
- 1 pepper from a 7oz can of chipotle peppers in adobo saucediced
- 1tablespoon dried cilantro(or the leaves from 6 cilantro stems, chopped)
- 1 1/2teaspoon salt
- 1teaspoon garlic powder
- 1teaspoon ground cumin
- 1 1/2teaspoon chili powder
- 1tablespoon vegetarian “better than bouillon”
- 40oz water (not needed until day of cooking)5 cups
- 1cup crushed tortilla chips (not needed until day of cooking)
Materials
To Freeze and Cook Later
- Label your freezer bag with the name of the recipe, cooking instructions, and “use-by” date (3 months from when you prepped the meal).
- Add all ingredients except water and tortilla chips to your freezer bag.
- Remove as much air as possible, seal, and freeze.
To Cook in Crockpot
- Add to crockpot with water and crushed tortilla chips.
- Cook on “low” setting for 4-6 hours.
To Cook in Instant Pot
- Add frozen meal to Instant Pot and sauté 5 minutes to release some liquid.
- Flip over and add water and tortilla chips.
- Pressure cook 20 minutes.
- Natural release.
Good soup. I would use a little less water next time. I added shredded roasted chicken to the crockpot the last 15 minutes.
Can’t wait to try.
where is the label for this recipe?
When you select the “Print” option you will find it.