I spotted this a few days ago on a blog and thought it looked amazing. I wanted to freeze this, so I did not add the sour cream or heavy cream. Instead I started with the chicken broth and added the seasonings, salsa, beans, tomatoes and corn and simmered for 20 minutes uncovered. I had leftover rotisserie chicken so I shredded that and added it at the end. When cool, I packed it for the freezer. When thawing/reheating I added the sour cream and instead of heavy cream (which would have been wonderful) I used milk. I did make a slurry of a little water and a heaping teaspoon of corn starch to thicken it up a bit, which actually made it too thick, so I would cut back on that next time. When making this I thought some of the seasonings sounded excessive, so I cut them back as follows. I kept the oregano and black pepper the same, but used 1 t. cumin, 1/2 t. salt, 1 t. garlic powder and 1/4 t. cayenne. In hindsight I might use the full amounts next time. My version yielded close to 12 cups of soup. It’s quite chunky and filling. I would make this again!
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I spotted this a few days ago on a blog and thought it looked amazing. I wanted to freeze...