Tortilla Soup Freezer/Crock Pot Meal

November 25, 2017

 

 

*V* *GF* Find all the fun flavors you love without any of the drawbacks! Perfect party food, let your slow cooker 

do the work and have toppings pre-cut or brought by guests! With a great tasting chicken-y base (from Traci's Vegan Chicken Bouillon) all the fun garnishes just make it even better! At a minimum, we like tortilla chips, cubed avocado, chopped cilantro, and a squeeze of lime, but you can add anything else that suits your fancy, such as sliced olives, diced tomato, chopped green onion, or even minced jalapeno for those who like it spicy! A simple to make and easy winner for parties, family get-togethers and more! I know a family who serves this as their traditional Christmas Eve dinner.

 

 

 

 

 

Now with this dish, you've got two options.

 

You can load these ingredients directly into the crock pot,

 

OR,

 

You can load them into a gallon Ziploc bag and freeze until the day you are ready to use them!

 

This is a terrific option for making things ahead for what could be a busy holiday celebration or just a busy day, (or if you're like me...just plain tired at the end of the day and do not want to cook). 

 

A day with something simmering away in the crock pot for dinner is a good day. 

 

More relaxed. 

 

Pleasant, even. 

 

Peace of mind knowing I have a hot meal coming. 

 

So load your crock up today. 

 

And...Throw one or two in the freezer for later!!

 

Here's what to do: 

 

Freezer option:

 

 

Label a gallon Ziplock with a sharpie:

TORTILLA SOUP: RUN BAG UNDER HOT TAP WATER TO RELEASE CONTENTS FROM THE SIDES OF THE BAG. DUMP ALL INTO A CROCK POT AND COOK ON HIGH FOR 8 HOURS. REQUIRES ONE BAG OF CRUSHED TORTILLA CHIPS AS AN ADD IN AFTER COOKING. CAN GARNISH WITH CILANTRO, AVOCADO AND A SQUEEZE OF LIME AND ANY OTHER TOPPINGS AS DESIRED. 

 

This way, you have all the instructions at your fingertips when you pull it out of the freezer and won't have to look them up. 

 

Then you can load the bag with: (OR the crock pot with:)

 

1/2 cup dry red lentils

1 14 oz can diced tomatoes

2 cans diced green chiles

1 medium red onion, thinly sliced lengthwise

1 cup (non-gmo) corn kernels (I use frozen)

1 large or 2 medium carrots, grated

1/2 tsp cumin

1 tsp garlic powder

1 tsp chili powder

1 tsp smoked paprika

1 TBSP Sucanat or brown sugar

1 quart water mixed with 2 Tablespoons of Traci's Vegan Chicken Bouillon

 

If freezing, push out as much air as you can, seal, and place in the freezer. If using a flat bag, a tray with a lip is recommended in case of leakage. A stand up Ziploc won't leak.

 

If not cooking from frozen, this will take about 5 hours on high heat.  

 

If more broth is desired, add water at the end of cooking time. I generally do...the broth is my favorite part! 

 

Check for seasoning (i.e. add salt if you think it needs it:) 

 

 

Prepare your garnishes and enjoy a fantastic hot dinner! 

 

 

 

 

 

Share on Facebook
Share on Twitter
Please reload

Featured Posts

Vegan Comfort Noodle Soup

June 21, 2017

1/2
Please reload

Recent Posts
Please reload

Archive
Please reload

Search By Tags
Please reload

Follow Us
  • Facebook Basic Square
  • Twitter Basic Square
  • Google+ Basic Square

© 2017 by Traci's Kitchen.org.