It’s Fix and Forget Friday! Woohoo! Joining us today is Jami from The Young Wife’s Guide. Take it away, Jami!
I love soup. Soup of any kind. I could eat it for lunch and dinner everyday and never get sick of it. Okay, maybe eventually, but it hasn’t happened yet.
Soup is perfect for any time of the year, and is a great meal that takes only seconds to prepare once it’s already made. We love having soup for lunches in our house. It’s the perfect meal to make ahead, freeze, and then stick in the crockpot when you are ready to make it.
In my house we do freezer cooking, which means taking one long day and making all our meals for the month. I make 2-3 batches of this soup on that day, which gives me soup all month long.
To put this recipe in the freezer, simply dump all ingredients into a freezer bag or container. When you are ready to eat it, thaw, and put into your crock pot for 8 hours. Quick, delicious, and healthy!
Mexican Chicken Chili
- 1 shredded rotisserie chicken or 3 cups shredded chicken breasts
- 2 cups black beans
- 2 cups pinto beans
- 1 cup frozen corn
- 3-4 chopped zucchini (I LOVE zucchini so I put a ton in)
- 5 cups chicken broth
- 2 cups chunky salsa (mild or hot depending on taste)
- 1 8oz can tomato sauce
- Combine in the crock pot and cook for 7-8 hours on low.
Jami is first and foremost a follower of Christ. She tries to live out her faith each day in a way that brings glory and honor to God. She is the proud wife of Jason – her support and a strong man of God. She has a heart for Homemaking, Hospitality, God, and encouraging young women to live out Biblical Womanhood. You can find her blog at The Young Wife’s Guide. Also make sure to check in with her on Facebook.
Are the beans dry or canned? Just wondering if I use canned if I need to cook it as long….
They are already cooked beans.
If you use canned beans are you supposed to drain and rinse? Or use the liquid also??
Yes, you will probably want to do that – otherwise the soup might be too soupy. 🙂
If you use the dried beans, do you soak them first and for how long. Can you then freeze them before cooking? Thanks.
I’ve never frozen beans before cooking – but I do freeze them after all the time. I soak beans for about 8 hours.
This sounds so good, and I love all the wonderful healthy ingredients it contains! Your Crock Pot Mexican chili chicken is definitely comfort food, that is for sure!
Amen to that!
I have chosen this soup as one of my top 3 picks from Sunday Night Soup Night! I have tweeted it, pinned it and shared it on my Facebook page. It will be featured on Sunday Night Soup Night this coming Sunday. Thanks for linking up and I hope to see you again soon!
WOW! I’m very honored. Thank you, Debbie! 🙂
Yummy! This looks soooo tasty! Definitely going to have to give this a go! Thanks for sharing this with Sunday Night Soup Night, look forward to seeing you again soon!
I’ll be there. 🙂
Yummy! This sounds delicious. My boys and I would enjoy it 🙂
Me too!
is there any way to make this if you don’t have a crockpot? could you simmer it in a pot for a long time?
Sure! With soup, crock pot recipes are easy to convert. 🙂 I would just simmer on the stove until the flavors were well blended.
Do you have any ideas on how to make this vegetarian? I know I can replace the chicken broth with vegetable broth, but I’m not sure about the chicken.
Katie, I would think you could add extra beans. 🙂
Yeah Katie I’m thinking add lots of beans, maybe some more tomatoes and corn, and lots of zucchini! I bet it would be very tasty 🙂
Are the beans canned or dry? Looks like something that we would love.
You can do either. I normally try and used dried beans but in a pinch I’ll just throw in 1 can of each of the beans. 🙂 It is REALLY yummy!